Veggie Bibimbap with Brown Rice Recipe
For a fresh and nutritious meal perfect any time of the year, you have to make this veggie bibimbap. This version is a bibimbap with brown rice recipe, but Korean purple rice or mixed rice is also recommended if accessible to you.
Regardless of the starch you pick, the hero is all of the fresh cooked veggies on top, flavored with Lee Kum Kee Pure Sesame Oil for a rich and nutty taste. A fried egg on top adds some extra protein to round out this quick and easy meal, perfect for prepping ahead of the busy week!
What You Will Need
Ingredients
- 2 cups cooked brown rice (OR other whole grain, like quinoa)
- 1 cup spinach
- 1 cup shredded carrots
- 1 cup shiitake mushrooms, sliced
- 1 cup bean sprouts
- 1 Tbsp Lee Kum Kee Pure Sesame Oil, divided, plus more for drizzling
- 2 eggs
- green onions, sliced for garnish
- sesame seeds, for garnish
Seasoning
- Lee Kum Kee Sriracha Chili Sauce, for drizzling
Made with
Lee Kum Kee products
How to make it
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Sauté each of the vegetables separately: Heat ½ tsp Lee Kum Kee Pure Sesame Oil in a pan, stir-fry for 3-4 minutes. Remove from heat.
-
In the same pan, fry eggs until desired doneness (runny yolk recommended).
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Arrange the vegetables and fried eggs over the brown rice.
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Drizzle with Lee Kum Kee Sriracha Chili Sauce and more Lee Kum Kee Pure Sesame Oil. Garnish with green onions and sprinkle with sesame seeds and enjoy!
For more veggie-centric recipes, visit our vegetables recipes page.
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