Vegetarian Bibimbap

This recipe was something I developed one evening after a hot and humid summer day. I had just come back from a run and I needed something filling and substantial. So I came up with this idea: layer a starch (I had Jasmine rice) with a vegetable (I used mesclun salad) all topped with two fried eggs. The general appearance of the finished dish is reminiscent of the Korean dish “Bibimbap” which is steamed rice topped with meat, seasoned veggies and a fried egg.

• Ready In: 23 mins
• Serves: 1

Ingredients

• 2  eggs
• 1 -2  tablespoon olive oil
• 1⁄4 cup  jasmine rice
• 3⁄4 cup water
• 1  cup  salad leaves
• 1⁄4 cup carrot, grated (optional)
• 2 -3  portabella mushrooms, sliced & sauteed (optional)
• 4 -5  cherry tomatoes, halved (optional)
•  salt and pepper

• FOR THE SALAD DRESSING

• 1  lemon, juiced
• 1  teaspoon Dijon mustard
• 1 -2  teaspoon olive oil
•  salt and pepper

Directions

1. Whisk all the ingredients for the dressing together and set aside.
2. Cook the rice as directed on the packet. I used a 1/4 cup of rice to 3/4 cup of water, but this might change depending on your location/climate. Once it is cooked, drain and put to the side and keep warm.
3. Season the mushrooms and sauté them in a tablespoon of oil until lightly golden. Reserve.
4. Fry the eggs in about a tablespoon of oil, season with salt and pepper. NOTE: Alternatively, you could serve this dish with poached eggs.
5. To layer the dish, spread the rice on the bottom of the plate, season with a pinch of salt. Then mix the salad leaves with the carrot, mushrooms and tomatoes and add that to the plate. Drizzle over the dressing and finish off with the two fried eggs.