Breakfast · Korean
Korean-style breakfast bibimbap bowl
Warm rice topped with sauteed vegetables, a fried egg and a savoury sesame-soy drizzle.
- Serves
- 1
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 1 bowl- 150 g brown rice, cooked
- 50 g spinach, fresh
- 50 g carrot, julienned
- 50 g button mushrooms, sliced
- 1 tsp sesame oil
- 1 large egg
- 1 tsp soy sauce, low-sodium
- 1 tsp sesame seeds
Method
Heat half the sesame oil in a pan and saute the carrot and mushrooms for 4 minutes; set aside.
Wilt the spinach in the same pan for 1 minute; set aside with the other vegetables.
Fry the egg in the remaining sesame oil to your liking.
Spoon the warm rice into a bowl and arrange the vegetables on top.
Top with the fried egg, drizzle with soy sauce and scatter with sesame seeds.