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Bibimbap Rice Bowl
Prep: 10 minutes
Cook: 10 minutes • Serves: 4
8 ounces sliced baby bella, shiitake and/or oyster mushrooms (about 8 ounces)
3 packages (8.8 ounces each) jasmine ready rice
2 tablespoons Korean gochujang sauce plus additional for garnish (optional)
4 PICS large eggs
1/4 teaspoon PICS salt
1-1/3 cups shredded carrots
Fresh cilantro sprigs for garnish (optional)
1.In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
2.Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
3.Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with salt.
4.Divide rice into 4 bowls; top with carrots, mushrooms and eggs. Serve bowls garnished with cilantro and extra sauce, if desired.
Approximate nutritional values per serving (1 bowl):
542 Calories, 19g Fat (3g Saturated), 187mg Cholesterol, 570mg Sodium,
80g Carbohydrates, 3g Fiber, 7g Sugars, 5g Added Sugars, 15g Protein
Chef Tip:
Customize this recipe by swapping the eggs with tofu or avocado, and/or the rice with cauliflower rice.