Vegetarian Bibimbap

Name: Vegetarian Bibimbap
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

14 ingredients

5 steps

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 saute 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.