By Brandon McDearis

This month’s recipe is an ethnic dish that you may have never heard of before. Bibimbap is a popular Korean dish that has made it’s way onto the food truck scene in recent years. It is a nutritious rice dish that consists mostly of sautéed vegetables. The word Bibimbap literally means “mixed rice”. This recipe is a simple rice and vegetable stir-fry seasoned with a pleasant blend of sweet, savory and a hint of heat. It can be prepared with white or brown rice and any vegetables can be added or omitted from the recipe. It is super easy to prepare, and makes for a superbly satisfying meal that is high in protein and fiber. The recipe makes 4 servings.

Ingredients:

2 tablespoons sesame oil
2 carrots, peeled and cut into matchsticks
2 zucchini, cut into matchsticks
8 button mushrooms, sliced very thin
2 cloves garlic, minced
1 cup bean sprouts
2 cups cooked rice
2 cups spinach
¼ cup sliced green onions
¼ cup soy sauce
2 tablespoons sweet chili sauce
1 tablespoon Sriracha sauce
1 tablespoon butter
4 eggs
salt and pepper to taste

Preparation:

  • Heat sesame oil in a skillet at medium-high heat; add carrots, zucchini and mushrooms and cook, stirring continuously for about 5 minutes until vegetables begin to soften.
  • Add garlic and continue stirring for another 2-minutes.
  • Add bean sprouts, cooked rice, spinach, green onions, soy sauce, sweet chili sauce and Sriracha and stir continuously until mix together and heated through, about 3-5 minutes.
  • In a separate skillet, melt butter at medium-high heat and gently fry the eggs, turning once and seasoning with salt and pepper. Fry about 3 minutes on each side for a slightly runny yolk.
  • To serve, divide the vegetable/rice mixture into 4 serving bowls and top each with a fried egg. Top with additional soy sauce, sweet chili sauce and Sriracha if desired.

Nutrition Facts:
Calories: 239 / Fat: 7g / Saturated Fat: 1g /Carbohydrates: 36g / Fiber: 4g / Protein: 8g
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Brandon McDearis is the owner of Your Way Cuisine, www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.