---
title: "Zucchini & Mushroom Bibimbap"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-mushroom-bibimbap-620412a4c039d537a42a88c0
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Eggs, Soy, Wheat, Sesame]
tags: [Veggie, Carb Smart, Calorie Smart]
rating: 4.5
rating_count: 173
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the sweet-and-sour blend, though some found it needed more depth. Consider adding garlic or seaweed salt for extra oomph.
  - theme: Ease of prep
    text: Cooking each component separately was time-consuming for some. Try stir-frying all veggies together for a quicker prep.
image: "https://images.recipes.furrysalamander.com/zucchini-mushroom-bibimbap.avif"
---
@carrot{2%pieces}
@eggs{2%pieces}
@zucchini{2%pieces}
@jasmine rice{1%cup}
@soy sauce{2%tbsp}
@white wine vinegar{1%tbsp}
@cauliflower rice{1%cup}
@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}

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.

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.

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.

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.

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.

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.