Veggie Bibimbap Rice Bowls

Veggie Bibimbap Rice Bowls

Ingredients:

 ( for 4 servings) 

Vegetable oil (2 Tbs) 

Butter (2 Tbs) 

Salt , Pepper

Sugar (2 Tbs)

Scallions (2)

 Jasmine Rice ( 1.5 Cup)

Ginger (2 Thumbs)

White WineVinegar (5 Tsp)

Sesame Oil (2 Tbs)

Soy Sauce (4 Tbs)

Sriracha (2 Tsp) 

Eggs (4)

Important Vegetables : Carrots (4-6 Oz)

 *Other vegetables :   Zucchini (1)

Cauliflower (1 cup florets) 

Beetroot (1/4) 

Snap Peas ( 10) 

Green Peas (1/4 cup) 

Corn (1/8 cup)

* you can use all or any combination from “Other Vegetables”  

Procedure:

Wash and dry all produce. Trim and thinly slice scallions separating greens from the whites . Using a peeler, shave carrots lengthwise into ribbons . If using beetroots do that with the beets as well. Peel and grate ginger.  Cut other vegetables into 1”  pieces.

Melt 2 Tbs butter in a small pot over medium high heat add ginger and cook stirring until fragrant ( 30 seconds) .stir in rice , 2.25 cups water and a pinch of salt . Bring your a boil then cover and reduce to low simmer and cook until rice is tender (15 minutes) . When rice is done fluff rice with a fork and season with salt and pepper.

Meanwhile in a small bowl combine scallion whites , vinegar and a pinch of salt . Set aside to marinate . 

For SAUCE : In seperate small bowl combine sesame oil , soy sauce , 2 Tbs sugar and upto 1 tsp sriracha

Heat a drizzle of oil in a large pan over medium high heat add carrot and season with salt and pepper. Cook stirring until just tender (3-4 mins) . Transfer to a medium bowl. Repeat with beets if you are using beets .  Add all other vegetables with a drizzle of oil and cook stirring until tender (5-6 mins) . Add a little bit of salt and pepper. Transfer to the bowl with carrots . Season with salt ( as per taste) and a liberal dose of pepper. Wipe out pan . Heat 1 tbs of oil. Once hot , crack egg into pan and cover. Cook until whites are set but yolks are still runny (3-4 minutes) . Season with salt. 

Divide rice between bowls . Arrange vegetables on top . Top each bowl with a fried egg and pickled scallion whites ( draining vinegar out first) . Drizzle with sauce . Sprinkle with scallion greens and serve. 

Notes: 

Eggs can be substituted for 1/4” thin slices of Tofu or Cottage Cheese (Paneer)