Crispy Rice Pizza
Yields: 2 servings
Original recipe here.
1 to 1 1/2 cups of cooked short grain rice*
1/2 cup pulled pork
1/4 cup kimchi, roughly chopped
Pour enough oil to lightly coat the bottom of a small cast iron skillet** and heat it up over medium heat. When the oil is hot add the rice and pat it down so that it forms a round rice cake. Turn the heat down to medium-low and let the rice crisp up to form a crust. Be patient, this may take a while. After about 15 minutes, use a small spatula to lift up the rice cake to see if it has a golden brown crust. If it does, turn it over and crisp up the other side. If it doesn't five it a few more minutes before flipping. Once flipped, go ahead and fry up a sunny side up egg in another pan. While the egg is cooking, top the rice cake with some of the pulled pork and kimchi. When the egg is cooked, pop it on top of the rice cake and add a couple more pieces of pork and kimchi. Repeat this process to make another pizza. Enjoy hot!
*Short grain rice is essential for this dish because other rice varieties won't stick together to form a cake
** If you don't have a small cast iron skillet, feel free to make it in a regular pan