Late last week, I went into a fugue state while standing in front of my open fridge. Nothing happened for a while until several things suddenly collided in my mind, and I realized that I had most of the ingredients for fried rice in my fridge. All I needed were eggs and shiitake mushrooms (called pyogo in Korean).
I began building the fried rice last night, but despite how simple a concept fried rice is, it requires a hell of a lot of chopping, slicing, dicing, and mincing. I didn't finish prep last night, and I was dead tired, so when I woke up early this morning, I continued prep and began cooking, but had to stop cooking once 11AM rolled around, as it was time to get ready for work: my 2PM gig at KMA. Once I got back from KMA, I continued cooking, and now you may behold the fruits (or the meat, starch, and vegetables) of my labor.
Ingredients, in no particular order:
green chili peppers (gochu)
red and yellow bell peppers
This should probably be named "Ironic Fried Rice" because everything except the rice got pan-fried. I have no rice cooker, so I make rice the old-fashioned way: 4 parts water, 3 parts rice in a thick-bottomed pot; bring to a boil, then immediately take to a simmer and leave for twenty minutes. Some nurungji (crispy, burned bottom layer of rice) is possible with this method, but there was almost none in this case. I simply tossed the rice into that giant metal bowl with all the other ingredients, then mixed the hell out of everything. Perfection.