Zucchini & Mushroom Bibimbap

🥘 Ingredients

• button mushrooms
  8 oz
• carrot
  4 oz
• cauliflower rice
  24 oz
• cooking oil
  3.333 tbsp
• eggs
  2 unit
• ginger
• jasmine rice
  2 c
• scallions
  2 unit
• sesame oil
  1 tbsp
• soy sauce
  1 tbsp
• sriracha
  1 tsp
• sugar
  2 tbsp
• white wine vinegar
  1 tsp
• zucchini
  1 unit

🍳 Cookware

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

1. 

   1

   Wash and dry 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 .

   ginger, scallions: 2 unit, carrot: 4 oz, zucchini: 1 unit, button mushrooms: 8 oz
2. 

   2

   Melt 1 TBSP butter (2 TBSP for extra richness) in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in jasmine rice , 1½ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve. Place cauliflower rice in a medium bowl (use a large bowl for 4 servings). Stir in ginger, 1 TBSP butter (2 TBSP for extra richness), salt, and pepper. Cover bowl tightly with plastic wrap and poke a few holes in wrap. Microwave until tender, ⏱️ 5 minutes . Set aside. (Save jasmine rice for another use.)

   jasmine rice: 2 c, cauliflower rice: 24 oz
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 (1 TBSP sugar (2 TBSP for 4 servings)), and up to 1 tsp sriracha (save any remaining for serving).

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

   4

   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, ⏱️ 3-4 minutes . Transfer to a medium bowl . Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, ⏱️ 5-6 minutes . Season with salt and pepper. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, ⏱️ 3-5 minutes . Season with salt and pepper. Turn off heat; transfer to bowl with veggies. Wipe out pan.

   cooking oil: 3.333 tbsp
5. 

   5

   Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs * into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

   eggs: 2 unit
6. 

   6

   Fluff rice with a fork and season with salt and pepper. Divide rice between bowls. Arrange carrot, zucchini, and 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.