Veggie Bibimbap Rice Bowls with Sweet Sesame Sauce and a Fried Egg

2 servings

Ingredients

• 1 zucchini
• 4 oz. button mushrooms
• 2 scallions
• 3 oz. carrots
• 1 tablespoon ginger
• 3/4 cup jasmine rice
• 5 teaspoons white wine vinegar
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons sriracha
• 2 eggs
• 1 tablespoon sugar
• 4 teaspoons vegetable oil
• 1 tablespoon butter
• salt
• pepper

Directions

Wash and dry all produce. Halve zucchini lengthwise; cut crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core, discard core. Peel and mince or grate ginger.

Melt 1 tablespoon butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds. Stir in rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to marinate. In a separate bowl, combine sesame oil, soy sauce, 1 tablespoon sugar and up to 1 teaspoon sriracha.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Turn off heat; transfer to bowl with other veggies. Wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.

Fluff rice with a fork and season with salt and pepper; divide between bowls. Add carrot, zucchini and mushrooms on top. Top each bowl with fried egg and pickled scallion whites. Drizzle with sauce and any 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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