Bibimbap Rice Bowl
Active Time: 20 minutes • Total Time: 30 minutes
Yields: 4 Servings
- 1 cup brown rice
- 2 tablespoons olive oil, peanut or sunflower oil, divided
- 3 whole carrots, julienned
- 2 cloves garlic, minced
- 4-5 scallions, thinly sliced
- 3/4 pound mushrooms, sliced
- 1 whole cucumber, seeded and julienned
- 1/2 clamshell container Earthbound Farm Organic Mighty Spinach Blend
- soy sauce to taste
- 4 whole eggs
- 1 whole avocado
- sesame oil
This simple and easy dinner is always a crowd pleaser because everyone gets to customize their own rice bowl. Got a kiddo who doesn’t like mushrooms? No problem pass the carrots instead. Or a budding vegan? Skip the egg. Feel free to riff on the theme and add whichever vegetables you have in the crisper or garnish with toasted cashews or swap ponzu instead of soy sauce.
Cook rice according to package instructions.
Add 1 tablespoon oil to the sauté pan and add carrots; cook 2 to 3 minutes. Remove from heat and place in a small bowl and set aside. Using the same pan, add garlic and scallions and cook until fragrant. Add mushrooms and stir until they shrink. Remove from heat and place in a small bowl and set aside. If needed, add a bit more oil to the same pan and add cucumber; barely cook, 1 to 2 minutes. Remove and add to a small bowl and set aside.
Add greens to the pan with about 2 tablespoons of soy sauce. Stir until greens wilt, and remove from heat. Place in a bowl and set aside.
Add the remaining oil to the pan and fry the eggs to desired firmness.
Place bowls with carrots, mushrooms, wilted greens, and avocado on the table. Divide rice between four soup bowls and top each with an egg. Drizzle with sesame oil. Bring to the table and encourage everyone to add their own toppings and sriracha.
*Vegan or egg allergy? Omit the fried egg. Gluten-free? Swap the soy sauce for tamari.