Breakfast Bibimbap With Poached Eggs

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • 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

Step 1

In a large non-stick skillet over med-high heat, warm 1 teaspoon of the sesame oil.

Step 2

Add the carrot, zucchini and green onions along with a pinch of salt.

Step 3

Cook, stirring frequently, until the veggies have just browned and are tender-crisp, about 3 minutes; remove veggies from pan.

Step 4

Place the pan back over the med-high heat, add another 1 teaspoon of sesame oil and allow the pan to get very hot.

Step 5

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.

Step 6

Cook, stirring frequently, until mushrooms have released their liquid and are well browned, about 2 minutes more.

Step 7

Remove the mushrooms from the pan.

Step 8

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.

Step 9

Let it crisp before breaking it up and stirring, about 2 minutes; stir.

Step 10

Then spread rice over the pan again and allow to crisp for 2 minutes more.

Step 11

Divide the rice between 4 bowls and top each serving with veggies, fresh herbs, sesame seeds and a poached egg.

Step 12

Serve immediately with hot sauce if using.

Tips & Variations

No special items needed.