- Serves: 2
- Preparation: 10 minutes
- Cooks In: 20 minutes
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Ingredients
Method
Cook the brown rice according to the package instructions and set aside (if using a microwave rice pouch, heat rice just before serving).
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the sliced zucchini and sauté until tender and lightly browned. After 4 minutes, move the zucchini to the side and add spinach, stir for a minute until wilted. Remove both from the pan and set aside.
Return pan to heat, add remaining oil and sauté the mushrooms until they are tender and lightly browned, about 4–5 minutes.
Return pan to heat, add remaining oil and fry the eggs until the whites are set and the yolks are still runny.
In a small cup or jug mix together the Korean chili paste, soy sauce and sesame oil.
To assemble the bibimbap bowls, divide the cooked brown rice among two bowls. Arrange the sautéed zucchini, wilted spinach, and mushrooms on top of the rice. Top with grated carrot. Drizzle each bowl with the sauce, serve leftovers on the side.
Top each bowl with a crispy fried egg.
Ingredients
Directions
Cook the brown rice according to the package instructions and set aside (if using a microwave rice pouch, heat rice just before serving).
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the sliced zucchini and sauté until tender and lightly browned. After 4 minutes, move the zucchini to the side and add spinach, stir for a minute until wilted. Remove both from the pan and set aside.
Return pan to heat, add remaining oil and sauté the mushrooms until they are tender and lightly browned, about 4–5 minutes.
Return pan to heat, add remaining oil and fry the eggs until the whites are set and the yolks are still runny.
In a small cup or jug mix together the Korean chili paste, soy sauce and sesame oil.
To assemble the bibimbap bowls, divide the cooked brown rice among two bowls. Arrange the sautéed zucchini, wilted spinach, and mushrooms on top of the rice. Top with grated carrot. Drizzle each bowl with the sauce, serve leftovers on the side.
Top each bowl with a crispy fried egg.
