Veggie Bibimbap Bowl

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Halve zucchini lengthwise; cut crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Peel and mince ginger.

Step 2

Melt 1 Tbsp, add ginger until fragrant. Stir in rice, 1 cup water, and pinch of salt. Bring to boil, cover and reduce to a low simmer. Cook until rice is tender 15-18 mins.

Step 3

In a small bowl, combine scallion whites, vinegar, and pinch of salt; set aside to marinate. In a separate small bowl, combine sesame oil, soy sauces, 1/2 Tbsp sugar, and 1 tsp sriracha.

Step 4

Heat a drizzle of oil in large pan over medium-high heat. Add carrot and season with salt and pepper/ Cook for 4 mins and transfer to separate plate. Add zucchini, add oil, salt and pepper; cook for 5-6 minutes, then transfer to plate. Add mushrooms, oil, salt and pepper and cook for 3-5 minutes. Transfer mushrooms to other place. Wipe out pan.

Step 5

Heat a drizzle of olive oil. Once hot, crack eggs and cook to your preference. Season with salt and pepper.

Step 6

Divide rice and veggies. Add egg and any extra sriracha to taste. Sprinkle with scallion greens and serve.