Bibimbap Korean-style Mushroom Rice Bowl
- Servings: 4
|1¼ cups||Whole Grain Brown Rice|
|4 Tbsp||Olive Oil, divided|
|1 cup||Crimini Mushrooms, sliced|
|1||Zucchini, sliced into thin strips|
|1 cup||Packed Baby Spinach|
|1 cup||Bean Sprouts|
|2 Tbsp||Soy Sauce|
|1 Tbsp||Hot Chili Garlic Sauce|
|2 Tbsp||Low-sodium Beef Stock|
|2 Tbsp||Toasted Sesame Oil|
|Toasted Sesame Seeds, for garnish|
Cook rice in rice cooker or on the stove per package instructions. Heat 2 tablespoons oil in a skillet over medium heat and fry eggs over easy; remove to a plate. Heat remaining oil in a large skillet over medium-high heat. Add carrots, mushrooms, and zucchini to skillet and saute for 4 minutes. Add spinach, bean sprouts, soy sauce, garlic sauce, sugar, stock, and sesame oil; saute for 1 minute.
Place cooked rice in large bowl and arrange vegetables on top. Position eggs across top and sprinkle with sesame seeds.