I don’t know what to call this.
It is technically not bibimbap, due to the lack of beef or kimchi for that matter. There’s no Chinese fried rice in there; I haven’t used a fluffy omlette and it’s not nearly as colourful as fried rice ought to be. However, it is definitely more colourful than your typical everyday Singaporean chicken rice, so we can’t go there either. No Indian or Thai curry I’ve ever seen came with a sunny on top. I’ve had two bowlfuls of it for dinner almost three hours ago and I still don’t know what to call this.
However, I do know that you need to get your Asian on and make this now. Or the next time you’re craving Chinese take-away.
There is deep satisfaction in making Chinese food. There aren’t too many ingredients as Indian or Thai food demands. There aren’t the fussy bits of rolling or fiddly bits of technique that French food demands. It doesn’t take the kind of time British food normally does.
If it sounds like I’m dissing all the other cuisines of the world and awarding the trophy to Chinese food…well, I am. Get over it. And you secretly know that I’m right. You secretly know that you love it too.
The Subjectivist 