Shrimp, Zucchini & Snap Pea Bibimbap

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  1 large
• cooking oil
  2 tbsp
• eggs
  2 large
• ginger
  1 tsp
• jasmine rice
  1 c
• salt
  1 tsp
• scallions
  4 stalks
• sesame oil
  1 tbsp
• soy sauce
  2 tbsp
• sriracha
  2 tsp
• sugar
  1 tbsp
• sugar snap peas
  4 oz
• water
  1¼ cup
• white wine vinegar
  1 tbsp
• zucchini
  1 medium

🍳 Cookware

• small pot
• small bowl
• large skillet
• medium bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Trim and thinly slice scallions , separating whites from greens. Trim carrot and shave lengthwise into ribbons using a peeler, rotating as you go until you reach the core; discard core. Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Trim and remove strings from sugar snap peas .

   ginger: 1 tsp, scallions: 4 stalks, carrot: 1 large, zucchini: 1 medium, sugar snap peas: 4 oz
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant ⏱️ 30 seconds . Stir in jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tbsp, jasmine rice: 1 c, water: 1¼ cup, salt: 1 tsp
3. 

   3

   While rice cooks, in a small bowl , combine scallion whites, white wine vinegar , and a pinch of salt; set aside to pickle. In a separate small bowl, combine sesame oil , soy sauce , sugar , and up to half the sriracha (save the rest for serving).

   white wine vinegar: 1 tbsp, sesame oil: 1 tbsp, soy sauce: 2 tbsp, sugar: 1 tbsp, sriracha: 2 tsp
4. 

   4

   Heat a drizzle of oil in a large skillet over medium-high heat. Add carrot ribbons and season with salt and black pepper . Cook, stirring, until just tender ⏱️ 3 minutes . Transfer to a medium bowl . Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender ⏱️ 5 minutes . Season with salt and pepper. Transfer to bowl with carrots.

   black pepper: 1 tsp
5. 

   5

   Add snap peas and another drizzle of oil to same pan. Cook, undisturbed, until charred on one side ⏱️ 1 minute . Continue to cook, stirring occasionally, until tender and charred all over ⏱️ 1 minute more. Season with salt and pepper. Turn off heat and transfer to bowl with veggies. Optional: Wipe out pan. Heat a drizzle of oil in pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.

   eggs: 2 large
6. 

   6

   Fluff rice with a fork and season with salt and pepper. Divide rice between bowls. Arrange carrot, zucchini, and snap peas on top. Top each bowl with fried eggs (if using) and pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.