Quick and Easy #05 – Vegetarian

Vegetarian Bibimbap

Makes 3 servings

Prep: 30 minutes
Cook: 20 minutes

Shopping List:

  • 30 ml or 2 tablespoons sesame oil
  • 120 gr or 1 cup carrot matchsticks
  • 125 gr or 1 cup zucchini matchsticks
  • 200 gr or ½ (14 ounce) can bean sprouts, drained
  • 170 gr or 6 ounces canned bamboo shoots, drained
  • 125 gr or 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 gr or ⅛ teaspoon salt to taste
  • 315 gr or 2 cups cooked and cooled rice
  • 35 gr or ⅓ cup sliced green onions
  • 30 ml or 2 tablespoons soy sauce
  • ½ gr or ¼ teaspoon ground black pepper
  • 15 gr or 1 tablespoon butter
  • 3 eggs
  • 15 ml or 3 teaspoons sweet red chili sauce, or to taste

bamboo-shootsTO MAKE:

  1. Heat sesame oil in a large skillet over medium heat.
  2. Cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes.
  3. Stir in bean sprouts, bamboo shoots, and mushrooms.
  4. Cook and stir until carrots are tender, about 5 more minutes.
  5. Season to taste with salt and set vegetables aside.
  6. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
  7. In a separate skillet over medium heat, melt butter and gently fry eggs.
  8. Turn them once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
  9. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with ⅓ of the vegetable mixture and a fried egg.
  10. Serve sweet red chili sauce on the side for mixing into bibimbap.

Note: If wanted add some florets of broccoli or a handful of spinach leaves.


Amount Per Serving
Calories: 395
Total Fat: 18.8g
Cholesterol: 222mg
Sodium: 1086mg
Total Carbohydrates: 45g
Dietary Fiber: 5.2g
Protein: 13.6g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20150205-Quick-Easy-Vegetarian-Bibimbap