Vegetarian Bibimbap

Method

1. 1

   Heat 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; transfer vegetable mixture to a plate.

2. 2

   Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.

3. 3

   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.

4. 4

   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 with sweet red chili sauce.

Nutrition

calories

395 kcal

fatContent

19 g

fiberContent

5 g

sugarContent

7 g

sodiumContent

1086 mg

proteinContent

14 g

cholesterolContent

196 mg

carbohydrateContent

45 g

saturatedFatContent

6 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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