Vegetarian Bibimbap with Basmati Rice
A recipe by Allrecipes: “I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.”
2 Green Onion
4 oz Crimini Mushrooms
4 oz Basmati Rice
4 oz Bamboo Shoots
3 oz Matchstick Carrots
1 tbsp Sriracha
2 tbsp Sesame Oil
2 tbsp Tamari sauce
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1 tsp Vegetable Oil
Slice the Zucchini in half lengthwise, then slice into half inch thick half moon slices. Set aside. Slice the Green Onion into quarter inch slices, and set aside.
Remove the stem from the Crimini Mushrooms and discard. Slice the mushrooms into half inch thick slices, and set aside.
In a medium saucepan, add one cup of water and the rice and bring to a boil over medium high heat.
Stir once, then cover and reduce heat to low and simmer for ten minutes. Remove from heat, fluff rice, and hold until plating.
In a large saute pan over medium heat, add Sesame Oil. When hot, add the Matchstick Carrots and Zucchini and cook for two to three minutes.
Add the Bamboo Shoots, mushrooms, and Salt, and Ground Black Pepper. Remove from heat and keep warm for plating.
Add the Green Onion, Tamari sauce, and Ground Black Pepper to the rice. Stir to combine and keep warm for plating.
In a medium non stick pan, heat Vegetable Oil over medium low heat. Carefully crack Egg slowly into the pan next to one another, but not touching. Do not break the yolks! Season with a pinch of salt and pepper.
Lower the heat to low, place a lid on the pan, and cook eggs for two to three minutes until the whites are set but the yolk is still runny. Remove pan from heat, and be ready to serve immediately. Do not overcook the yolks!
In the center of two bowls, place the rice mixture. Place the vegetable mixture on top. Set fried egg directly on top. Serve with chili sauce on the side.
Serve and enjoy!