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Vegetarian Bibimbap

Vegetarian Bibimbap

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Lisa

Lisa

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 1086 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
  2. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
  3. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

coconutheather
11

coconutheather

1/17/2013

This was delicious and easy. I didn't bother to fry the rice, I just cooked it in my rice maker, and added soy sauce and green onions to my own plate. Reminds me of Loco Mocos in Hawaii, minus the salsbury steak, and with veggies. LOL

MORTENSEN
11

MORTENSEN

9/27/2012

Loved it. Go ahead and add more sauce if wanted! (I wanted)

Blender Woman
7

Blender Woman

8/30/2012

I thought this was good. It reminded me of my college days. This was served like this for breakfast, with an egg on top, at the Asian places on campus. For lunch they would sub. the egg with cut up chicken or beef. It was pretty quick to make, because I had leftover rice yesterday from the rice cooker. I just heated the rice, green onion, and soy sauce in the microwave to save on pans. I had the green onion, carrots, and zucchini and not the other vegetables and it was fine. I don't remember this having more than like 2 or 3 vegetables. I just made 1 serving and everything fit in one small pot and one tiny frying pan for the egg. It's a little salty, but I have that experience with most recipes that contain soy sauce. I did use low sodium. I would definitely have the chili sauce on hand. I used sirachi. Although, it is hot. So, I just put a few drops here and there. It's all that it needed.

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