Pork & Veggie Bibimbap with Mushrooms, Carrots and Jasmine Rice

2 servings

Ingredients

• 3/4 cup Jasmine Rice
• 2 scallions
• 6 oz. carrots
• 4 oz. button mushrooms
• 1 tablespoon ginger
• 2 cloves garlic
• 5 teaspoons white wine vinegar
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons sriracha
• 10 oz. ground pork
• 2 eggs
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• salt
• black pepper

Directions

In a small pot, combine rice, 1 1/4 cups water, and a big pinch of salt. Bring a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and thinly slice mushrooms. Peel and mince ginger. Mince garlic.

In a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce, 1 tablespoon sugar and up to half the sriracha to taste. Stir until sugar has dissolved.

Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add carrots ribbons; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside with carrots.

Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

To fry eggs, heat small pan to medium heat. Add oil. Once oil is hot, add eggs to pan. As eggs start to cook, separate eggs so there are two distinctive portions. Lower heat to low and place lid on pan to continue to cook. The goal is for the egg yokes to be runny when cut into.

Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Top with fried egg. Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe originally found on Hello Fresh.

We have stone bowls that we placed the rice and other ingredients in for serving. Heat the stone bowls up on the stove until you hear the rice crackling. This will allow the rice to be crispy and continue to cook/stay hot while you eat. Use pot holders to carry stone bowls, as they will be extremely hot.

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