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This garlicky, gingery, Brown Rice Bibimbap is packed with veggies, enhanced by the delicious taste of Kitchen Basics® Original Vegetable Stock. Garnish with cilantro and add a sunny-side up or poached egg to make the meal complete. Or leave the egg out and enjoy a filling vegetarian dinner.
Bring vegetable stock, vinegar, soy sauce, sesame oil and seasonings to boil in a medium skillet over medium-high heat. Add cabbage and mushrooms. Cook and stir 5 to 7 minutes, until the cabbage is slightly softened and some liquid remains. Remove from heat.
Add cooked brown rice to the mixture stirring gently until blended. Spoon 1/2 cup of rice into 6 bowls and top with rows of carrots, scallions and red bell peppers placed next to each other. Sprinkle with cilantro to serve.
Test Kitchen Tip: To make into an entree, add a poached or sunny side up egg on top of each bowl.