Vegetarian Bibimbap

I created this bibimbap recipe after looking at a few different ones online and choosing my favorite aspects of each. Serve sweet red chili sauce on the side for mixing into bibimbap.

Preparation Details

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 3

Ingredients

• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• ½ (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• ⅛ teaspoon salt to taste
• 2 cups cooked and cooled rice
• ⅓ cup sliced green onions
• 2 tablespoons soy sauce
• ¼ teaspoon ground black pepper
• 1 tablespoon butter
• 3 large eggs
• 3 teaspoons sweet red chili sauce, or to taste

Steps

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