Ingredients for - Vegetarian Bibimbap

1. Sesame oil 2 tablespoons
2. Carrot matchsticks 1 cup
3. Zucchini matchsticks 1 cup
4. Bean sprouts, drained ½ (14 ounce) can
5. Canned bamboo shoots, drained 6 ounces
6. Sliced mushrooms, drained 1 (4.5 ounce) can
7. Salt to taste ⅛ teaspoon
8. Cooked and cooled rice 2 cups
9. Sliced green onions ⅓ cup
10. Soy sauce 2 tablespoons
11. Ground black pepper ¼ teaspoon
12. Butter 1 tablespoon
13. Eggs 3
14. Sweet red chili sauce, or to taste 3 teaspoons

How to cook deliciously - Vegetarian Bibimbap

1 . Stage

Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.

2 . Stage

Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet 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.

3 . Stage

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.