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SideChef
Recipes
Dairy-Free
Vegetarian Bibimbap with Basmati Rice

13 INGREDIENTS • 11 STEPS • 35MINS

Vegetarian Bibimbap with Basmati Rice

Recipe

5.0

7 ratings
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.”
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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.”
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

35MINS

Total Time

$5.43

Cost Per Serving

Ingredients

Servings
2
us / metric
Zucchini
1
Zucchini
Carrot
1/2 cup
Carrot
Cremini Mushroom
1 cup
Cremini Mushroom
Basmati Rice
2/3 cup
Basmati Rice
Sesame Oil
2 Tbsp
Sesame Oil
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 2 servings
Tamari Soy Sauce
2 Tbsp
Tamari Soy Sauce
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Vegetable Oil
1 tsp
Vegetable Oil
Egg
2

Sponsored

Eggland's Best Classic Eggs
Salt
1/4 tsp
Salt
Bamboo Shoots
3/4 cup
Bamboo Shoots
Sriracha
1 Tbsp
Sriracha

Nutrition Per Serving

VIEW ALL
Calories
509
Fat
22.6 g
Protein
17.6 g
Carbs
62.9 g
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Vegetarian Bibimbap with Basmati Rice
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Slice the Zucchini (1) in half lengthwise, then slice into half inch thick half moon slices. Set aside.
step 1 Slice the Zucchini (1) in half lengthwise, then slice into half inch thick half moon slices. Set aside.
step 2
Peel and cut the Carrot (1/2 cup) into matchsticks.
step 3
Remove the stem from the Cremini Mushroom (1 cup) and discard. Slice the mushrooms into half inch thick slices, and set aside.
step 4
In a medium saucepan, add one cup of water and the Basmati Rice (2/3 cup) and bring to a boil over medium-high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes. Remove from heat, fluff rice, and hold until plating.
step 4 In a medium saucepan, add one cup of water and the Basmati Rice (2/3 cup) and bring to a boil over medium-high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes. Remove from heat, fluff rice, and hold until plating.
step 5
In a large saute pan over medium heat, add Sesame Oil (2 Tbsp). When hot, add the matchstick carrots and zucchini and cook for 2-3 minutes.
step 5 In a large saute pan over medium heat, add Sesame Oil (2 Tbsp). When hot, add the matchstick carrots and zucchini and cook for 2-3 minutes.
step 6
Add the Bamboo Shoots (3/4 cup), mushrooms, Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Remove from heat and keep warm for plating.
step 7
Add the Scallion (1 bunch), Tamari Soy Sauce (2 Tbsp), and ground black pepper to the rice. Stir to combine and keep warm for plating.
step 7 Add the Scallion (1 bunch), Tamari Soy Sauce (2 Tbsp), and ground black pepper to the rice. Stir to combine and keep warm for plating.
step 8
In a medium non stick pan, heat Vegetable Oil (1 tsp) over medium low heat. Carefully crack the Eggland's Best Classic Eggs (2) slowly into the pan next to one another, but not touching. Do not break the yolks! Season with a pinch of salt and pepper.
step 8 In a medium non stick pan, heat Vegetable Oil (1 tsp) over medium low heat. Carefully crack the Eggland's Best Classic Eggs (2) slowly into the pan next to one another, but not touching. Do not break the yolks! Season with a pinch of salt and pepper.
step 9
Lower the heat to low, place a lid on the pan, and cook eggs for 2-3 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!
step 10
In the center of two bowls, place the rice mixture. Place the vegetable mixture on top. Set fried egg directly on top.
step 10 In the center of two bowls, place the rice mixture. Place the vegetable mixture on top. Set fried egg directly on top.
step 11
Serve with Sriracha (1 Tbsp) on the side.
step 11 Serve with Sriracha (1 Tbsp) on the side.

Tags

Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Fall
Vegetarian
Quick & Easy
Rice
Korean
Vegetables
Winter
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