Bibimbap means “mixed rice” in Korean. Try this easy at-home version with minimal prep and maximum flavour. Sauté vegetables with a tasty blend of everyday spices like ginger, sesame seeds and crushed red pepper, and spoon over a bed of white rice. Top with a sunny side up fried egg and mix it up!
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Heat large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer. Remove eggs from skillet. Set aside.
Heat oil in same large skillet on medium heat. Add mushrooms, bell pepper, carrots and garlic; cook and stir 3 to 5 minutes or until vegetables are tender. Add spinach, cabbage, soy sauce, sesame seed, ginger and crushed red pepper; cook and stir until spinach is wilted.
Divide rice into 4 serving bowls. Top each with the vegetable mixture and 1 egg.
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