Veggie Bibimbap

Veggie Bibimbap
Servings: 4 Prep 15 mins Cook 45 mins Stand 10 mins

Ingredients

  • 1 1/2 cups brown rice
  • 1 bag (8 oz) shredded carrots
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • 1 pkg (11 oz) fresh spinach
  • 4 eggs
  • 1 can (14 oz) drained bean sprouts (such as La Choy)
  • Kimchi (optional)
  • 4 teaspoons sesame seeds
  • 8 teaspoons gochujang (Korean hot chile paste) or sriracha

Make It

1. In a medium pot, combine rice and 3 cups water. Cover pot and bring to a boil. Reduce heat and cook 45 minutes. Remove from heat and let stand 10 minutes.

2. Meanwhile, bring a separate pot of lightly salted water to a boil. Add carrots and cook 2 minutes, until just tender. Drain and toss in 1/2 tsp of the sesame oil.

3. Add 1 tsp of the vegetable oil and remaining 1/2 tsp sesame oil to a large skillet over medium-high heat. Stir in spinach and cook until just wilted, 1 to 2 minutes. Season with salt. Remove to a bowl.

4. Add remaining 2 tsp vegetable oil to skillet. Crack in eggs and fry 2 to 3 minutes each, until whites are set.

5. Divide rice among 4 bowls. Top each with one-fourth of the spinach, carrots and sprouts. Add kimchi, if using. Place 1 egg on top, sprinkle with 1 tsp sesame seeds and dollop with 2 tsp gochujang.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 460, Fat, total (g): 13, chol. (mg): 185, sat. fat (g): 3, carb. (g): 71, fiber (g): 9, pro. (g): 17, sodium (mg): 550, Percent Daily Values are based on a 2,000 calorie diet.