This dish is known as bibimbap in Korea. It’s quite colourful, delicious and very easy to make.
Preparation (Time: 30 minutes )
Serving Size: 4
Ingredients:
• 2 julienned medium carrots
• 1 julienned medium zucchini
• 1 tbsp. canola oil
• 1 cup of bean sprouts
• ½ cup of sliced baby portobello mushrooms
• 1 tbsp. water
• 1 cup of fresh baby spinach
• 1 tbsp. chilli garlic sauce
• 1 tbsp. of low-sodium soy sauce
• 1 tsp. sesame oil
• 4 large eggs
• 3 cups of hot and cooked brown rice
Procedure
1. Heat canola oil in a large skillet on medium-high heat.
2. Put zucchini, mushrooms, and carrots in the skillet and cook them for three to five minutes, or until the carrots become crispy and tender.
3. Add spinach, sprouts, soy sauce, chilli sauce, and water. Stir everything until the spinach wilts. Set it aside and keep it warm.
4. In a large-sized skillet, put two to three inches of water. Let it come to a boil, then lower the heat to a gentle simmer.
5. In a small bowl, break cold eggs one at a time, put the bowl close to the water, and let the egg slide into the water.
6. Cook without a lid on for three to five minutes, or till the whites are set and the yolks become thick but not hard.
7. Remove the eggs from the water using a slotted spoon.
8. Put the rice in a bowl, place the vegetables, and pour some sesame oil on top. Top the bowl off with a poached egg.
