Zucchini & Mushroom Bibimbab Bowls with Sweet Sesame Sauce & Egg

Name: How to cook Zucchini & Mushroom Bibimbab Bowls with Sweet Sesame Sauce & Egg - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Garrett York

Zucchini & Mushroom Bibimbab Bowls with Sweet Sesame Sauce & Egg

Hello Fresh

Ingredient

Food ration :

4 servings

Cooking time :

45 min

Thumb: Ginger

: Scallions

oz: Carrot

: Zucchini

oz: Button Mushrooms

1.5

Cups: Jasmine Rice

tsp: White Wine Vinegar

TBSP: Sesame Oil

TBSP: Soy Sauce

tsp: Sriracha

: Eggs

Cooking instructions

* Step 1

Wash and dry all produce.

* Step 2

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds.

* Step 3

While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle.

* Step 4

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot & season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl.

* Step 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.

* Step 6

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

Note: if there is a photo you can click to enlarge it

Tag

Thumb Ginger scallions oz: Carrot zucchini oz: Button Mushrooms Cups: Jasmine Rice tsp: White Wine Vinegar TBSP: Sesame Oil Tbsp~ soy sauce tsp: Sriracha Eggs

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