Crispy Rice Bowl With Spring Vegetables

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten. (Watch the icon Maangchi make it here.) But this is not traditional bibimbap (hence the name): First, it doesn’t include some of the usual players (soybean sprouts, spinach, carrots, all prepped individually). Instead, you'll choose 12 oz. of whatever spring veg you'd like (snow or snap peas, asparagus, frozen peas), so long as they're cut to the same size, and cook them together. Second, it uses leftover rice and a nonstick skillet to produce super crispy grains (in bibimbap, the rice is only crispy when it’s cooked in a stoneware pot called a dolsot).