Election night bibimbap

This is the second U.S. presidential election where I plan a (hopefully) delightful dinner to fuel our 7-hour CNN marathon. This year I pulled from a cookbook ("Mad Hungry") given to me by my dear friend Keri. This was really delightful. I also now know that I am obsessed with kimchi, although it makes the house smell, like, well... not nice. (OK, a baby's dirty diaper, and not the kind that is easy to clean.) But the taste is worth it!

By the way, the cookbook writeup says that this is a Greek/Italian twist on bibimbap. I guess I'll have to hunt down an authentic recipe one day for comparisons. Enjoy!

Ingredients

3 tbsp extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1.5 lbs ground sirloin (I used 93/7 and it was plenty greasy)
1 tsp minced peeled fresh ginger
1 heaping tbsp grainy mustard
1.25 cups chicken broth
1/2 lb cremini or button mushrooms, sliced
1 tbsp fish sauce
1.5 tsp toasted sesame oil
Splash of rice vinegar (I used more like a few tbsp, but taste as you go)
4 cups cooked rice (jasmine or basmati)
1 lb bok choy or spinach, sliced 1 inch thick
7 oz firm tofu, cubed
6 large eggs
4-5 scallions (both white and green parts), sliced, for garnish
1 jar kimchi (I needed two, since it worked perfectly with this dish)
Sriracha, for serving

Directions

1 - Heat a large pot that has a tight-fitting lid over medium heat. Add the olive oil, onion, and garlic. After it begins cooking, add the meat, increase the heat, and cook for about 5 minutes, stirring occasionally until the meat is browned. Add the ginger and mustard, and continue cooking for 3-5 minutes to carmelize the meat in the bottom of the pan.
2 - Stir in the chicken broth. Add the mushrooms, fish sauce, soy sauce, and sesame oil. Splash in some vinegar.
3- Stir in the rice, bok choy, and tofu. Raise the heat to medium-high. Smoothly tamp the mixture into the pan. Start listening for the "sizzling sound" as the rice crisps up in the bottom of the pan.
4 - When the rice is heated through, make indentations in the top of the mixture for each egg and crack each one into a hole. Cover the pot and steam to cook the eggs. (The directions in the cookbook say 2-3 minutes, but it took me 5-8 minutes to cook the whites and leave the yolks runny).
5 - Sprinkle with scallions and serve with kimchi. Sriracha is also a nice addition.