Zucchini & Mushroom Bibimbap

🥘 Ingredients

• button mushrooms
  8 oz
• carrot
  2 pieces
• cauliflower rice
  1 c
• cooking oil
  2 tbsp
• eggs
  2 pieces
• ginger
  1 piece
• jasmine rice
  1 c
• scallions
  3 pieces
• sesame oil
  1 tbsp
• soy sauce
  2 tbsp
• sriracha
  1 tsp
• sugar
  1 tbsp
• water
  1½ cup
• white wine vinegar
  1 tbsp
• zucchini
  2 pieces

🍳 Cookware

• small pot
• small bowl
• large pan
• medium bowl

1. 

   1

   carrot eggs zucchini jasmine rice soy sauce white wine vinegar cauliflower rice sesame oil scallions sriracha button mushrooms cooking oil sugar ginger water

   carrot: 2 pieces, eggs: 2 pieces, zucchini: 2 pieces, jasmine rice: 1 c, soy sauce: 2 tbsp, white wine vinegar: 1 tbsp, cauliflower rice: 1 c, sesame oil: 1 tbsp, scallions: 3 pieces, sriracha: 1 tsp, button mushrooms: 8 oz, cooking oil: 2 tbsp, sugar: 1 tbsp, ginger: 1 piece, water: 1½ cup
2. 

   2

   Wash and dry all produce. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice button mushrooms.
3. 

   3

   Melt 1 tbsp butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant ⏱️ 30 seconds . Stir in jasmine rice, 1½ cups 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.
4. 

   4

   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, 1 tbsp sugar, and up to 1 tsp sriracha; save any remaining for serving.
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender ⏱️ 4 minutes . Transfer to a medium bowl . Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender ⏱️ 6 minutes . Season with salt and pepper. Transfer to bowl with carrot. Add button mushrooms and another drizzle of oil to pan. Cook, stirring, until tender ⏱️ 4 minutes . Season with salt and pepper. Turn off heat; transfer to bowl with veggies. Wipe out pan.
6. 

   6

   Heat a drizzle of oil in the pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
7. 7

   Fluff rice with a fork and season with salt and pepper. Divide rice between bowls. Arrange carrot, zucchini, and button mushrooms on top. Top each bowl with a fried egg and pickled scallion whites, draining first. Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.