Crispy Rhubarb Pockets
You can never have too many side dish recipes, so give Crispy Rhubarb Pockets a try. Watching your figure?
Crispy Rice Bowl With Spring Vegetables
Ingredients
- 8 oz. snow peas or sugar snap peas
- 2 Persian cucumbers (optional)
- 1½ tsp. kosher salt, plus more
- 2 tsp. unseasoned rice vinegar; plus more for cucumbers (optional)
- 4 scallions
- 4 Tbsp. vegetable oil, divided
- 6 tsp. toasted sesame oil, divided
- 4 cups cooked short-grain white or brown rice, chilled overnight
- 2 Tbsp. gochujang (Korean hot pepper paste) or Sriracha
- 2 Tbsp. plus 1 tsp. soy sauce
- 2 tsp. honey
- 1 cup fresh (or frozen) peas
- 4 large eggs
- 1 cup pea shoots (tendrils), bean sprouts, watercress, or baby arugula (optional)
- Radish and/or carrot pickles (optional)
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