Vegetarian Bibimbap

This bibimbap recipe is a vegetarian version of the classic Korean rice bowl with warm white rice and tender mixed veggies, topped with a fried egg.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 395 Calories

Ingredients

• 3 eggs
• 1 tablespoon butter
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 6 ounces canned bamboo shoots, drained
• 2 cups cooked and cooled rice
• 3 teaspoons sweet red chili sauce, or to taste
• 0.25 teaspoon ground black pepper
• 0.33333334326744 cup sliced green onions
• 0.5 (14 ounce) can bean sprouts, drained
• 0.125 teaspoon salt to taste

Recipe Instructions

Step 1

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; transfer vegetable mixture to a plate.

Step 2

Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.

Step 3

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.

Step 4

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 with sweet red chili sauce.