e360 STUDIO
Unlock Your Potential
Join to gain access to exclusive fitness content, special offers, and a supportive community to help you reach your goals.
Veggie Bibimbap
“Bibimbap”…say what?! I had to look up the pronunciation for this one & once you get the hang of it – it’ll definitely bring a smile to your face. Just like eating it will do! 😉
Bibimbap translates to “mixed rice” in Korean. It’s a classic Korean dish that can be made with almost any ingredient, but always starts with a bed of rice & a medley of sautéed vegetables. I’ve never tried this type of dish, so I was eager to see how my taste buds would react. Conclusion – they were pleasantly surprised!
This recipe is bursting with flavorful veggies, spanning from sweet carrot ribbons, tender zucchini & mighty mushrooms all delicately arranged over a steamy bed of brown rice. And if you want to be EGG-tra, you can top your dish off with a sesame-soy sauce & a perfectly fried egg. This was only my second time frying an egg, giving me another chance to test out my frying skills – I’ve still got a ways to go, but practice makes progress!
I chose to substitute brown rice over white rice & coconut aminos over soy sauce to make this dish a bit healthier.
Veggie Bibimbap
“Bibimbap”…say what?! I had to look up the pronunciation for this one & once you get the hang of it – it’ll definitely bring a smile to your face. Just like eating it will do! 😉
Ingredients
- 1 zucchini
- 4 oz button mushrooms
- 2 scallions (we omitted)
- 1-2 carrots
- 1 thumb ginger
- 1 cup brown rice
- 5 tsp white wine vinegar
- 1 tbsp sesame oil
- 1 tsp sriracha (optional)
- 2 tbsp coconut aminos (or low-sodium soy sauce)
- 2 large eggs
- 4 tsp vegetable oil
- 1 tbsp light butter
- 1 tbsp sugar (or sugar substitute such as stevia)
- salt & pepper to taste
Instructions
- Wash & dry all produce. Halve zucchini lengthwise; cut crosswise into halfmoons. Trim & thinly slice mushrooms. Trim & thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. *Tip: I found it easier to lie the carrot on its side & firmly press into the carrot to create long ribbons. Peel & mince or grate ginger.
- Cook rice according to package details. Once cooked, mix in 1 TBSP butter & ginger into pot.
- Meanwhile, in a small bowl, combine scallion whites, vinegar & a pinch of salt; set aside to marinate. In a separate small bowl, combine sesame oil, coconut aminos, 1 TBSP sugar & up to 1 tsp sriracha.
- Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot & season with pepper. Cook, stirring, until just tender, 3-4 mins. Transfer to a medium bowl. Add zucchini & another drizzle of oil to pan. Cook, stirring, until tender, 5-6 mins. Transfer to bowl with carrots. Add mushrooms & another drizzle of oil to pan. Cook, stirring, until tender, 3-5 mins. Turn off heat; transfer to bowl with other veggies. *Season veggies with salt and pepper (optional). Wipe out pan.
- Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan & cover. Fry eggs to preference.
- Fluff rice with a fork; divide between bowls/plates. Arrange carrots, zucchini & mushrooms on top. Top each bowl with a fried egg & pickled scallion whites (draining first). Drizzle with sauce & any remaining sriracha to taste. Sprinkle with scallion greens & serve. *I’m not an onion fan, so I passed on all the onion steps!
Nutrition
Calories: 463kcalCarbohydrates: 50gProtein: 13gFat: 24gSaturated Fat: 5gCholesterol: 186mgSodium: 169mgFiber: 4gSugar: 4g
Did you like this recipe?Mention @emBODYment360 on Instagram!