Vegetable Bibimbap Bowl with Fried Egg and Sesame Sriracha Sauce

Bibimbap is all about mixing together a rainbow of textures and flavors and this vegetable-packed version delivers on every level. Tender zucchini, earthy mushrooms, sweet carrot ribbons and tangy pickled scallions sit atop a bed of fluffy jasmine rice. The crowning glory? A perfectly fried egg with a runny yolk that creates a silky sauce when stirred in.

A drizzle of homemade sesame-sriracha-soy sauce ties everything together with a sweet, spicy and savory kick. This bowl is as satisfying to assemble as it is to eat-and it comes together in about 30 minutes.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into half-moons. Trim and thinly slice mushrooms. Trim scallions, separating white and green parts; thinly slice both. Using a vegetable peeler, shave carrots into ribbons, rotating until you reach the core; discard core. Peel and mince or grate ginger.
2. In a small pot, melt 1 tablespoon butter over medium-high heat. Add ginger and cook, stirring, until fragrant, about 2 minutes. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until water is absorbed and rice is tender, 15-20 minutes.
3. Meanwhile, in a small bowl, toss scallion whites with vinegar and a pinch of salt; set aside to marinate. In another small bowl, combine sesame oil, sugar, up to 1 teaspoon sriracha and soy sauce; stir until sugar dissolves.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add carrot ribbons, season with salt and pepper and cook until just tender, 3-4 minutes. Transfer to a bowl. Add another drizzle of oil and the zucchini to the pan; cook until tender, 5-6 minutes. Transfer to the same bowl. Add mushrooms and another drizzle of oil; cook until tender, 3-5 minutes. Season with salt and pepper, then transfer to the bowl with the other vegetables.
5. Wipe out the pan. Heat 1 tablespoon vegetable oil over medium heat. Crack eggs into the pan, cover and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Arrange sautéed vegetables on top. Place a fried egg on each bowl. Top with pickled scallion whites. Drizzle with the sesame-sriracha sauce and extra sriracha to taste. Garnish with scallion greens. Serve immediately, mixing everything together before eating.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water amount according to the package directions.

How do I make the sauce less spicy?

Reduce or omit the sriracha in the sauce. You can also add a little extra sugar or sesame oil to balance the heat.

Can I add protein like chicken or tofu?

Absolutely! Cooked chicken, beef or pan-fried tofu would be great additions. Just season and cook them separately, then add to the bowl.