2 years ago
MikasaChan
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Vegetarian Bibimbap
2 tablespoons sesame oil1 cup carrot matchsticks1 cup zucchini matchsticks1/2 (14 ounce) can bean sprouts, drained6 ounces canned bamboo shoots, drained1 (4.5 ounce) can sliced mushrooms, drained Prep:30 mins Cooking:20 mins Ready in:50 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.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.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. I dont own this Follow Me!!~~
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