Veggie Bibimbap Rice Bowls

🥘 Ingredients

• black pepper
  pinch unit
• butter
  1 tbsp
• button mushrooms
  8 oz
• carrot
  1 piece
• eggs
  2 pieces
• ginger
  1 piece
• jasmine rice
  ½ cup
• salt
  pinch unit
• scallions
  4 pieces
• sesame oil
  1 tbsp
• soy sauce
  1 tbsp
• sriracha
  1 tsp
• sugar
  1 tbsp
• vegetable oil
  2 tbsp
• water
  1¼ cup
• white wine vinegar
  1 tbsp
• zucchini
  1 medium

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve zucchini lengthwise and cut crosswise into halfmoons. Trim and thinly slice button mushrooms . Trim and thinly slice scallions , separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons until reaching the core, then discard the core. Peel and mince ginger .

   zucchini: 1 medium, button mushrooms: 8 oz, scallions: 4 pieces, carrot: 1 piece, ginger: 1 piece
2. 

   2

   Melt butter 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 .

   butter: 1 tbsp, jasmine rice: ½ cup, water: 1¼ cup, salt: pinch unit
3. 

   3

   Meanwhile, in a small bowl , combine scallion whites, white wine vinegar , and a pinch of salt; set aside to marinate. In a separate small bowl , combine sesame oil , soy sauce , sugar , and up to sriracha .

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

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add carrot 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 carrot. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender ⏱️ 3 minutes . Season with salt and pepper. Turn off heat and transfer to bowl with other veggies. Wipe out pan.

   vegetable oil: 2 tbsp, black pepper: pinch unit
5. 

   5

   Heat a drizzle of vegetable oil in the same pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

   eggs: 2 pieces
6. 

   6

   Fluff rice with a fork and season with salt and pepper; divide 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.