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Vegetarian Bibimbap

Vegetarian Bibimbap

Cost $8, save $12

Source: Recommended by CookPal

  • 20 Min
  • 3 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🥕 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
    • 🧅 ⅓ cup sliced green onions

  • Grains

    • 🍚 2 cups cooked and cooled rice

  • Seasonings

    • 2 tablespoons sesame oil
    • 2 tablespoons soy sauce
    • ¼ teaspoon ground black pepper
    • 🧂 ⅛ teaspoon salt to taste

  • Dairy and Eggs

    • 🧈 1 tablespoon butter
    • 🥚 3 large eggs

  • Sauces

    • 3 teaspoons sweet red chili sauce, or to taste

STEPS

1

Heat sesame oil in a skillet over medium heat; cook and stir carrot and zucchini until vegetables begin to soften, about 300 seconds.

2

Add bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 300 seconds. Season with salt and transfer vegetable mixture to a plate.

3

Mix cooked rice, green onions, soy sauce, and black pepper in the skillet until the rice is hot, about 180 seconds.

4

In a separate skillet over medium heat, melt butter and fry eggs gently, turning once, until whites are firm and yolks are slightly runny, about 180 seconds per egg.

5

Divide cooked rice mixture into 3 serving bowls. Top each with 1/3 of the vegetable mixture and one fried egg. Serve with sweet red chili sauce.

NUTRIENTS

Per 1 serving

🔥

395

Calories

  • 14
    Protein
  • 45
    Carbs
  • 19
    Fats

💡 Use fresh vegetables to enhance the flavors and textures.For a spicier version, add a touch of gochujang (Korean red chili paste).Leftovers can be stored in the fridge for up to two days. Reheat before serving.