Bibimbap Korean-style Mushroom Rice Bowl
Submitted by: DFrosty41 (see all recipes)
- Servings: 4
Ingredients:
| 1¼ cups | Whole Grain Brown Rice |
| 4 Tbsp | Olive Oil, divided |
| 2 | Eggs |
| 2 | Carrots, julienned |
| 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 |
| ½ tsp | Sugar |
| 2 Tbsp | Low-sodium Beef Stock |
| 2 Tbsp | Toasted Sesame Oil |
| Toasted Sesame Seeds, for garnish |
Directions:
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.
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