Garlic butter Bibimbap Bowl

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the bibimbap and let it sheet-pan, undisturbed, so it takes on real color before you stir.
4. Fold in the long-grain rice and season generously; give everything a minute to come together.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.