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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!
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.