Vegetarian Bibimbap

Ingredients

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  7 oz or 198g

• Bamboo shoots

  Canned, drained solids

  6 oz or 170g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup whole or 87g

• Salt

  Table

  ⅛ tsp or 0.8g

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅓ cup, chopped or 33g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  1 ½ extra large or 84g

• Chili sauce

  Peppers, hot, immature green, canned

  3 tsp or 15g

Directions

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 and set vegetables aside.
2. 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.
3. 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.