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Wednesday, August 24, 2016

vegetarian bibimbap

Ingredients

  • Servings: 3
  • 2 tablespoons sesame oil
  • 1 cup carrot matchsticks
  • 1 cup zucchini matchsticks
  • 1/2 (14 ounce) can bean sprouts, drained
  • 6 ounces canned bamboo shoots, drained
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1/8 teaspoon salt to taste
  • 2 cups cooked and cooled rice
  • 1/3 cup sliced green onions
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 3 eggs
  • 3 teaspoons sweet red chili sauce, or to taste

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
  • stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
  • to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

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