BibimbapRiceBowl.jpeg
BibimbapRiceBowl.jpeg
Bibimbap Rice Bowl
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Recipe - FAIRWAY MARKET OF 86TH STREET
BibimbapRiceBowl.jpeg
Bibimbap Rice Bowl
0
Servings4
Cook Time10 Minutes
svg/info/recipe-calories Created with Sketch. Calories542
Ingredients
3 tbs olive oil, divided
4 oz 2 packages sliced gourmet mushroom blend
8.8 oz 3 packages jasmine ready rice
2 tbs Korean gochujang sauce plus additional for garnish (optional)
4 cage-free large eggs
1⅓ cups shredded carrots
Chopped fresh cilantro for garnish (optional)
Directions
  1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
  2. Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
  3. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.
  4. Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired. Chef Tips: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.
Nutritional Information
Calories: 542
Fat: 19g
Saturated: 3g
Cholesterol: 187mg
Sodium: 570mg
Carbohydrates: 80g
Fiber: 3g
Sugars: 7g
Added Sugars: 5g
Protein: 15g
0 minutes
Prep Time
10 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
542
Calories

Shop Ingredients

Makes 4 servings
3 tbs olive oil, divided
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Botticelli Olive Oil, 25.3 Fluid ounce
$6.49
$0.26/fl oz
4 oz 2 packages sliced gourmet mushroom blend
Not Available
8.8 oz 3 packages jasmine ready rice
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Minute Ready to Serve Jasmine Rice, 8.8 Ounce
$2.59
was $2.92
$0.29/oz
2 tbs Korean gochujang sauce plus additional for garnish (optional)
Not Available
4 cage-free large eggs
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Nature's Yoke Natural Cage-Free Large Brown Eggs, 12 Each
$3.49
was $4.49
$0.29 each
1⅓ cups shredded carrots
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Carrots 2 Lb Bag, 2 Pound
$2.50
$1.25/lb
Chopped fresh cilantro for garnish (optional)
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Fresh Cilantro, 1 bunch, 1 Each
$1.49

Nutritional Information

Calories: 542
Fat: 19g
Saturated: 3g
Cholesterol: 187mg
Sodium: 570mg
Carbohydrates: 80g
Fiber: 3g
Sugars: 7g
Added Sugars: 5g
Protein: 15g

Directions

  1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
  2. Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
  3. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.
  4. Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired. Chef Tips: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.