Pan-Seared Piedmont Bibimbap

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the bibimbap and let it pan-seared, undisturbed, so it takes on real color before you stir.
4. Fold in the maple syrup and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with toasted nuts right before serving.
6. Serve warm, ideally with something to soak up the sauce.