Vegetarian Bibimbap
It's a little dried out so it doesn't get clumpy when you return it to heat.
Recipe Summary Vegetarian Bibimbap
I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.Ingredients | Vegetarian Recipes With Rice2 tablespoons sesame oil1 cup carrot matchsticks1 cup zucchini matchsticks½ (14 ounce) can bean sprouts, drained6 ounces canned bamboo shoots, drained1 (4.5 ounce) can sliced mushrooms, drained⅛ teaspoon salt to taste2 cups cooked and cooled rice⅓ cup sliced green onions2 tablespoons soy sauce¼ teaspoon ground black pepper1 tablespoon butter3 eggs3 teaspoons sweet red chili sauce, or to tasteDirectionsHeat 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 and set vegetables aside.Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. 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.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 sweet red chili sauce on the side for mixing into bibimbap.Info | Vegetarian Recipes With Riceprep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
3
Yield:
3 servings
TAG : Vegetarian BibimbapWorld Cuisine Recipes, Asian, Korean,
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Vegetarian Recipes With Rice : Find healthy, delicious vegetarian rice recipes, from the food and nutrition experts at eatingwell.