Photography by Angie Norwood Browne


1 bunch scallions, cut into 3-inch lengths, then cut lengthwise
Toasted sesame oil
2 medium carrots, cut into long matchstick pieces
2 medium zucchini, cut into 2-inch sticks
1 bunch shimeji mushrooms
6 ounces baby spinach
8 cups steamed sushi rice
4 large egg yolks
Sesame seeds
Gotchujang sauce

1. Mix the scallions into a bowl of ice water and let stand 15 minutes.
2. Heat a tablespoon of sesame oil in a large heavy skillet and add the carrots. Season with salt and pepper and cook, stirring until soft, about 3-4 minutes. Remove to a large bowl and keep warm. Add another tablespoon of oil to the pan and add the zucchini. Season with salt and pepper and cook, stirring until softened, 2-3 minutes. Remove to the bowl with the carrots. Repeat with the mushrooms and spinach.
3. At the same time, heat another tablespoon of oil in a very large cast-iron or nonstick skillet over medium heat and add the rice. Pat out in an even layer and cook, until rice is golden on the bottom, about 15 minutes.
4. To serve, divide rice among bowls and top with the vegetables and egg yolks. Drain the scallions and sprinkle on top. Sprinkle with sesame seeds and serve with the kimchi and gotchujang sauce.

Recipe and food styling by Jean Galton.


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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