Ingredients
3
3 servings
- •2 tablespoons sesame oil
- •1 cup carrot matchsticks
- •1 cup zucchini matchsticks
- •½ (14 ounce) can bean sprouts, drained
- •6 ounces canned bamboo shoots, drained
- •1 (4.5 ounce) can sliced mushrooms, drained
- •⅛ teaspoon salt to taste
- •2 cups cooked and cooled rice
- •⅓ cup sliced green onions
- •2 tablespoons soy sauce
- •¼ teaspoon ground black pepper
- •1 tablespoon butter
- •3 eggs
- •3 teaspoons sweet red chili sauce, or to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 3 servings
- Calories: 395
- Carbohydrate: 45g
- Fat: 19g
- Fiber: 5g
- Protein: 14g
- Sugar: 7g
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