Comfort food and healthy don't always go together, but this vegetarian bibimbap is an exception. It's a lovely bowl of deliciousness filled with a rainbow of vegetables and prepared with brown rice in this case.
Vegetarian Bibimbap Recipe
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 3
Ingredients for Vegetarian Bibimbap:
- 2 tbsp sesame oil
- 1 cup carrot matchsticks
- 1 cup zucchini matchsticks
- 1/2 (14 ounces) can of bean sprouts, drained
- 6 ounces canned bamboo shoots, drained
- 1 (4.5 ounces) can of sliced mushrooms, drained
- 1/8 teaspoon salt to taste
- 2 cups cooked and chilled rice
- 1/3 cup chopped green onions
- 2 tbsp soy sauce
- 1/4 teaspoon ground black pepper
- 1 tbsp. butter
- 3 eggs
- 3 teaspoons sweet red chili sauce, or to taste
Instructions to prepare Vegetarian Bibimbap:
Step 1
In a large skillet over medium heat, heat sesame oil; sauté and toss carrot and zucchini in hot oil until veggies soften, about 5 minutes. Add the bean sprouts, bamboo shoots, and mushrooms and mix well. Cook and stir for another 5 minutes, or until carrots are soft. Season with salt to taste and set aside the veggies.
Step 2
In the same skillet, combine cooked rice, green onions, soy sauce, and black pepper until the rice is heated. Melt the butter in a separate skillet over medium heat and gently fry the eggs, flipping once, until the yolks are somewhat runny but the egg whites are firm, about 3 minutes per egg.
Step 3
Divide the hot cooked rice mixture among three serving bowls and top each with a third of the vegetable combination and a fried egg. Serve the sweet red chili sauce on the side to combine with the bibimbap.
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