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RECIPE
13 INGREDIENTS11 STEPS35min

Vegetarian Bibimbap with Basmati Rice

5.0
5 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.”
Vegetarian Bibimbap with Basmati Rice Recipe | SideChef
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
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
35min
Total Time
$3.81
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
4 oz
Cremini Mushrooms
2/3 cup
2 Tbsp
Sesame Oil
2
Scallions , thinly sliced
2 Tbsp
Tamari Soy Sauce
1 tsp
Vegetable Oil
1/4 tsp
3/4 cup
Bamboo Shoots
1 Tbsp
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Nutrition Per Serving

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CALORIES
497
FAT
22.6 g
PROTEIN
16.9 g
CARBS
60.1 g

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 2
Peel and cut the Carrots (1/2 cup) into matchsticks.
Step 3
Remove the stem from the Cremini Mushrooms (4 oz) 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 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 Scallions (2) , 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 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 11
Serve with Sriracha (1 Tbsp) on the side.
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Nutrition Per Serving
Calories
497
% Daily Value*
Fat
22.6 g
29%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
60.1 g
22%
Fiber
6.0 g
21%
Sugars
9.1 g
--
Protein
16.9 g
34%
Sodium
1458.7 mg
63%
Vitamin D
1.1 µg
6%
Calcium
83.6 mg
6%
Iron
5.0 mg
28%
Potassium
1054.6 mg
22%
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