About this recipe:I created this recipe from trying a few different ones and choosing my favourite aspects of each. Bibimbap in not traditionally vegetarian - it's about cooking up a dish of leftover rice, a selection of veggies and serving with a spicy sauce and fried egg, which means you could add strips of beef, bbq pork or chicken to this dish if you like.
2 tablespoons sesame oil
120g carrot matchsticks
125g courgette matchsticks
200g beansprouts, drained
170g vacuum-packed or tinned bamboo shoots, drained
125g tinned sliced mushrooms, drained
pinch salt, or to taste
300g cooked rice
35g sliced spring onions
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
1 tablespoon red chilli sauce or Korean pepper paste to serve
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Method Prep:30min › Cook:20min › Ready in:50min
Heat sesame oil in a large frying pan or wok over medium heat; cook and stir carrot and courgette in hot oil until vegetables begin to soften, about 5 minutes. Stir in beansprouts, bamboo shoots and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; set vegetables aside.
Stir cooked rice, spring onions, soy sauce and black pepper in the same pan until rice is hot. In a separate pan over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Asian supermarkets sell vacuum-packed shoots as well as tins of bamboo shoots. You could use water chestnuts if you prefer.