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Vegetable Bibimbap
main dishes

Vegetable Bibimbap

Bibimbap means “mixed rice” in Korean. Try this easy at-home version with minimal prep and maximum flavor. Sauté vegetables with a tasty blend of everyday spices like McCormick® ginger, sesame seeds and crushed red pepper, and spoon over a bed of white rice. Top with a sunny side up fried egg and mix it up!

  • 15m

    prep time

  • 15m

    Cook Time

  • 282

    Calories

  • 13

    Ingredients

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Ingredients

4

Servings

  • 4 eggs
  • 1 tablespoon oil
  • 4 cups sliced shiitake mushrooms
  • 1 bell pepper, thinly sliced
  • 1/4 cup thinly sliced carrots
  • 4 cloves garlic, finely chopped
  • 1 package (5 ounces) baby spinach
  • 1/2 cup thinly sliced red cabbage
  • 3 tablespoons soy sauce
  • 2 teaspoons McCormick® Sesame Seed, toasted
  • 1 1/2 teaspoons McCormick® Ground Ginger
  • 1/2 teaspoon McCormick® Crushed Red Pepper
  • 2 cups cooked white rice

Instructions

  • Heat large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer. Remove eggs from skillet. Set aside.

  • Heat oil in same large skillet on medium heat. Add mushrooms, bell pepper, carrots and garlic; cook and stir 3 to 5 minutes or until vegetables are tender. Add spinach, cabbage, soy sauce, sesame seed, ginger and crushed red pepper; cook and stir until spinach is wilted.

  • Divide rice into 4 serving bowls. Top each with the vegetable mixture and 1 egg.

Nutrition information (per Serving)

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