Veggie Bibimbap Bowls with Sweet Sesame Sauce and Fried Egg

This vibrant rice bowl brings together tender sautéed vegetables, quick-pickled scallions and a perfectly fried egg over fluffy jasmine rice. The star is a sweet and spicy sesame-sriracha sauce that ties everything together.

It’s a fun, customizable meal that’s ready in under an hour. Feel free to adjust the sriracha to your heat preference and enjoy mixing everything together before digging in!

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView 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. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim carrot; using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice mushrooms.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a small bowl, combine scallion whites, vinegar and a pinch of salt; set aside to pickle. In a separate small bowl, combine sesame oil, soy sauce, 1 tablespoon sugar and up to half the sriracha (save the rest for serving).
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Turn off heat; transfer to bowl with veggies. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to your preference. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls. Arrange carrot, zucchini and mushrooms on top. Top each bowl with a fried egg and pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

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

How do I make the egg perfectly runny?

Fry the egg over medium heat until the white is set but the yolk is still liquid, about 2-3 minutes with the pan covered.

Can I prep the vegetables ahead of time?

Absolutely. Slice the vegetables and store them in the fridge for up to a day. Cook them just before serving.