Stir-Fry Rice Bowl
My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Ingredients
- 1 tablespoon canola oil
- 2 medium carrots, julienned
- 1 medium zucchini, julienned
- 1/2 cup sliced baby portobello mushrooms
- 1 cup bean sprouts
- 1 cup fresh baby spinach
- 1 tablespoon water
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 4 large eggs
- 3 cups hot cooked brown rice
- 1 teaspoon sesame oil
Reviews
Love it!
I loved how the flavors came together. My three kids actually liked this too! Two of them thought it was pretty spicy, so I made them an extra egg to balance out the spice. This was my first experience with poaching eggs, and they turned out great!
I'm giving it two stars for being ok tasting. It's nothing special, it needed a lot more flavor. It's also really missing a few things to be called bibimbap and not just stir fry.
This was ok. I think it was kind of bland. Added extra chili sauce, soy sauce and salt. It needs something to give it a little kick. I would try it again but add a little more spice.
Great healthy, low calorie, very filling recipe! Easy to make. Tasted wonderful, the poached egg makes this dish. I used sriracha sauce as that is what I had. It is chili sauce, just hot. Otherwise followed recipe. Will make this again. If you are looking at this recipe you must try it.
This is a great recipe! Will make again
What a wonderful, super flavorful meal!! I added some red pepper flakes because we love heat and skipped the rice.
This was hit with my family. Though I normally prepare my own vegetables, I used a packaged mix of fresh broccoli, cauliflower, and carrots, and added some fresh snap peas. The recipe is so versatile, one could use nearly any combination. Everyone liked it so well, we had this 2 nights in row. Thanks for the great recipe!
This is yummy! I doubled the sauce but next time i will quadruple it.
Beautiful dinner, perfect recipe for Instagram!