Mixed Rice (inspired by BiBimBap)

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Photo attribution: 

Jessica Silldorff
Mixed Rice (inspired by BiBimBap)
Budget-friendly recipe
201

This colorful dish is a favorite way to use leftover vegetable side dishes. Top with an soft egg or a small amount of meat, such as broiled salmon or grilled beef. Enjoy with brown rice and hot sauce. Add salt to taste!

Ingredients

1

peeled and cut into matchsticks

1

cut into matchsticks

8
ounces

packed

¼
teaspoon
¼
teaspoon
2
teaspoons
4
2
teaspoons

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Wooden spoon
  • Large pan
  • Mixing Bowls

Directions

  1. Season carrot and zucchini in separate bowls with a pinch of salt and a few drops of sesame oil. Steam or microwave separately until tender-crisp, 2 to 3 minutes. Repeat with spinach, cooking just until it wilts. Set vegetables aside.
  2. Heat vegetable oil in a skillet over medium heat. Fry the eggs sunny-side up or over easy, about 3 minutes. Remove from heat.
  3. To serve, divide rice among four bowls. Arrange the vegetables in separate mounds on the rice. At the center of each bowl, place an egg. Sprinkle with sesame seeds.
  4. Each diner can add chile paste to taste, and stir everything together to enjoy.

Nutrition Info and more

Serving size:
2
cups
Total calories:
345
Total fat:
10 g
Saturated fat:
2.3 g
Carbohydrates:
51 g
Protein:
13 g
Fiber:
6.2 g
Sodium:
288 mg
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