Vegetarian Bibimbap

Ingredients

For 3 servings

• •2 c. à soupe sesame oil
• •1 tasse carrot matchsticks
• •1 tasse zucchini matchsticks
• •0.5 (14 ounce) can bean sprouts, drained
• •6 ounces canned bamboo shoots, drained
• •1 (4.5 ounce) can sliced mushrooms, drained
• •0.125 c. à café salt to taste
• •2 tasse cooked and cooled rice
• •0.33333334326744 tasse sliced green onions
• •2 c. à soupe soy sauce
• •0.25 c. à café ground black pepper
• •1 c. à soupe butter
• •3 eggs
• •3 c. à café sweet red chili sauce, or to taste

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.