Breakfast Bibimbap With Poached Eggs

30m
Prep Time

15m
Cook Time

45m
Ready In

Recipe: #29404

April 22, 2018

Categories: Breakfast, Eggs, Rice, Carrot, Korean, Gluten-Free, Heart Healthy, Kosher, Low Fat, Non-Dairy, Sugar-Free, Vegetarian, Vegetarian Dinner, more

recipe by:
Luvcookn

"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 is 4 servings

Metric US

I've Tried It

Nutritional

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.