It's been a busy few days of prepping, cleaning, eating and cleaning again, and now you're done. Except you're not — there's still a refrigerator packed with leftovers.
The first day after Thanksgiving is easy, as you'll be checking the obligatory post-holiday turkey sandwich off your list. The following days, though, can get tricky.
A typical Thanksgiving meal is a heavy-duty affair, packed with stuffing, casseroles, potatoes, sweet potatoes, rolls, etc. And while these are all cherished dishes that everyone will be enjoying over the next couple of days, there will come a time when you've had enough of those traditional flavors and are looking for something different … but you still have leftover turkey.
Welcome to the rice bowl.
Rice bowls can take on a number of flavor profiles. Latin American, Asian and Mediterranean cuisines all lend themselves well to the concept of topping a bowl of steaming rice with other, bold ingredients.
This week, I'm going with Asian flavors and topping rice with a combination of shredded turkey, kimchi, green onions and an egg. I like a fried egg, but poached or soft-boiled will do, too.
A simple sauce of mayonnaise and gochujang, along with a splash of unseasoned rice vinegar and a drop or two of honey, brings the bowl together.
Kimchi and gochujang can easily be found in most grocery stores. At my local supermarket, the kimchi — spicy, fermented cabbage — is found refrigerated in the produce section, and the gochujang — a Korean hot pepper paste — is located in the global foods section.
