Breakfast Bibimbap With Poached Eggs
April 22, 2018
"Bibimbap is a classic Korean dish that means "mixed rice". You can use whatever veggies you have on hand to make this breakfast (or for any meal): spinach, kale, bean sprouts, mushrooms...the combination is endless."
- Serving Size: 1 (257.8 g)
- Calories 360.2
- Total Fat - 23.9 g
- Saturated Fat - 4.4 g
- Cholesterol - 211.2 mg
- Sodium - 1031.8 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 5.1 g
- Sugars - 5 g
- Protein - 9.7 g
- Calcium - 94 mg
- Iron - 1.7 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.2 mg
In a large non-stick skillet over med-high heat, warm 1 teaspoon of the sesame oil.
Add the carrot, zucchini and green onions along with a pinch of salt.
Cook, stirring frequently, until the veggies have just browned and are tender-crisp, about 3 minutes; remove veggies from pan.
Place the pan back over the med-high heat, add another 1 teaspoon of sesame oil and allow the pan to get very hot.
Add the mushrooms in one layer; allowing them to sit and get a nice crust before stirring, about 3 minutes and then add the garlic.
Cook, stirring frequently, until mushrooms have released their liquid and are well browned, about 2 minutes more.
Remove the mushrooms from the pan.
Place the pan back over the med-high heat, add remaining 2 teaspoons of sesame oil and allow the pan to get very hot, then add the rice and spread it over the bottom of the pan.
Let it crisp before breaking it up and stirring, about 2 minutes; stir.
Then spread rice over the pan again and allow to crisp for 2 minutes more.
Divide the rice between 4 bowls and top each serving with veggies, fresh herbs, sesame seeds and a poached egg.
Serve immediately with hot sauce if using.
Tips & Variations
No special items needed.