The dish itself has a medium grain rice, cooked plainly, I added a little unsalted butter to mine, then comes quickly and individually sauteed (or steamed or raw if you prefer) veggies. I used a little peanut oil spiced up with a little toasted sesame oil. My assortment was bean sprouts, spinach, yellow squash, shiitake mushrooms, red bell pepper and julienned carrots. All this topped with a fried egg. The restaurant version also has a little shredded meat and is served in a large and very hot stone bowl. The rice continues cooking and fries up browned and crisp on that stone while you are eating it. On top of it all you add a hot chili sauce ( made from a special paste) and mix it all in. I couldn't find the same paste but found a Korean sweet and hot sauce substitute which we liked. I also added a little rice vinegar to mine although you could do soy sauce too. As seasonal veggies come and go this simple rice bowl will be gracing our table on a regular basis.
It's worth noting that while I was away blogger went and changed up the format. I am limping along getting to know the ins and outs that are so different from the old draft version I kept for as long as possible. You also might notice a change in the quality of photos. In the beginning they might not be as good while I get use to the lovely camera I was gifted with.
I'm over the moon about it and all the stuff it can do compared to my little (and getting tired) old Nikon Coolpix. It's a Panasonic Lumix DMC-FZ3 and is well equipped with a Leica zoom lens.
Now I just need to learn to get the most from all its wonderful whistles and bells! I can say that the shutter speed is uber fast especially compared to the Nikon, so hopefully no more missed shots waiting for the camera to be ready!
The Nikon will go to the car for on the road photo ops.