Veggie Bibimbap Rice Bowls

🥘 Ingredients

• butter
  1 tbsp
• button mushrooms
  8 oz
• carrot
  6 oz
• eggs
  4 unit
• ginger
  2 thumb
• jasmine rice
  1.5 c
• pepper
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• soy sauce
  4 tbsp
• sriracha
  2 tsp
• sugar
  2 tbsp
• vegetable oil
  4 tsp
• water
  1¼ cups
• white wine vinegar
  3.333 tbsp
• zucchini
  2 unit

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Halve zucchini lengthwise; cut crosswise into halfmoons. Trim and thinly slice button mushrooms into pieces. Trim and thinly slice scallions , separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating as you get, until you get to the core; discard the core. Peel and mince or grate ginger .

   zucchini: 2 unit, button mushrooms: 8 oz, scallions: 4 unit, carrot: 6 oz, ginger: 2 thumb
2. 

   2

   Melt butter in a small pot over medium-high heat. Add the 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: 1.5 c, water: 1¼ cups, salt
3. 

   3

   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: 3.333 tbsp, sesame oil: 2 tbsp, soy sauce: 4 tbsp, sugar: 2 tbsp, sriracha: 2 tsp
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the carrot and season with salt and pepper . Cook, stirring, until just tender ⏱️ 3 minutes . Transfer to a medium bowl . Add the zucchini and another drizzle of oil to the pan. Cook, stirring, until tender ⏱️ 5 minutes . Season with salt and pepper. Transfer to the bowl with the carrot. Add the mushrooms and another drizzle of oil to the pan. Cook, stirring, until tender ⏱️ 3 minutes . Season with salt and pepper. Turn off heat; transfer to the bowl with the other vegetables. Wipe out the pan.

   vegetable oil: 4 tsp, salt, pepper
5. 

   5

   Heat a drizzle of oil in the same pan over medium heat. Once hot, crack eggs into the pan and cover. Fry eggs to preference, seasoning with salt and pepper.

   eggs: 4 unit
6. 

   6

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