Korean Vegetarian Bibimbap (High-Protein Recipe!)

Ingredients

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Carrots

  Raw

  1 small or 50g

• Cucumber

  Peeled, raw

  1 small or 158g

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Beans

  Kidney, mature seeds, sprouted, raw

  1 cup or 184g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Honey

  1 tbsp or 21g

• Rice wine vinegar

  ½ tsp or 3g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Water

  Plain, clean water

  0.02 cup or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

Directions

1. Rice and Prep
2. Cook sushi rice according to package instructions. Once it's ready, add sesame oil and mix.
3. Grate the carrot. Cut cucumber into slices. Cut tofu into 2 cm/1 inch cubes. Cut the zucchini into sticks.
4. Fried Egg and Zucchini Mix
5. In a small non-stick pan, fry the eggs with sesame oil. Remove eggs and add zucchini sticks to the same pan. Cook until they soften, about 1-2 minutes. Add the bean sprouts, soy sauce, plus a pinch of salt. Cook until the bean sprouts are tender and translucent, about 1 minute.
6. Sauce
7. In a small bowl add sriracha, honey, rice vinegar, sesame oil, water and soy sauce. Mix until combined.
8. Serve
9. To serve, add rice, tofu, carrot, cucumber, fried egg, zucchini with bean sprouts and kimchi. Drizzle some soy sauce to season . Serve with the sauce.
10. Recipe by: Abril Macias (source: https://hurrythefoodup.com/korean-vegetarian-bibimbap/)