For Vegetarian lovers

VEGETARIAN BIBIMBAP

SERVES 4
PREP TIME 30 MINUTES
COOKING TIME 20 MINUTES

473 CALORIES | 16 GRAMS PROTEIN | 80 GRAMS CARBOHYDRATES | 10 GRAMS FAT

Ingredients

1.tablespoon sesame oil
1.cup carrots, cut into matchsticks
1.cup zucchini, cut into matchsticks
1/2.(14-ounce) can bean sprouts, drained
1.(8-ounce) can bamboo shoots, drained
6.ounces white mushrooms, sliced
   Salt and ground black pepper, to taste
2.cups cooked long-grain rice, cooled
2.scallions, sliced
2.tablespoons less-sodium soy sauce
1/4.teaspoon ground black pepper
4.large eggs
Sriracha hot sauce, to taste

Method

1 Warm oil in a large skillet over medium heat. Sauté carrots and zucchini in the hot oil until they           begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook
   and stir until carrots are tender, about 5 more minutes. Season with salt and transfer vegetables to a     medium bowl.
2 Add rice, scallions, soy sauce, and pepper into the same skillet, stirring and cooking over medium       heat until rice is hot. Remove from heat.
3 Meanwhile, in a separate nonstick skillet over medium heat, gently cook eggs sunny-side up,               turning them once, until they are firm, about 3 minutes.
4 To serve, divide the rice mixture between 4 bowls and top each bowl with ¼ of the vegetable               mixture and an egg. Serve Sriracha on the side for mixing into the bibimbap.