BibimbapRiceBowl.jpeg
BibimbapRiceBowl.jpeg
Bibimbap Rice Bowl
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Recipe - The Fresh Grocer - Corporate
BibimbapRiceBowl.jpeg
Bibimbap Rice Bowl
0
Servings4
Cook Time10 Minutes
svg/info/recipe-calories Created with Sketch. Calories542
Ingredients
3 tbs olive oil, divided
4 oz 2 packages sliced gourmet mushroom blend
8.8 oz 3 packages jasmine ready rice
2 tbs Korean gochujang sauce plus additional for garnish (optional)
4 cage-free large eggs
1⅓ cups shredded carrots
Chopped fresh cilantro for garnish (optional)
Directions
  1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
  2. Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
  3. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.
  4. Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired. Chef Tips: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.
Nutritional Information
Calories: 542
Fat: 19g
Saturated: 3g
Cholesterol: 187mg
Sodium: 570mg
Carbohydrates: 80g
Fiber: 3g
Sugars: 7g
Added Sugars: 5g
Protein: 15g
0 minutes
Prep Time
10 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
542
Calories

Shop Ingredients

Makes 4 servings
3 tbs olive oil, divided
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Botticelli Olive Oil, 33.8 Fluid ounce
$12.99$0.38/fl oz
4 oz 2 packages sliced gourmet mushroom blend
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Salad Partner Mushroom, 4 Ounce
$1.00$0.25/oz
8.8 oz 3 packages jasmine ready rice
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Dynasty Jasmine Rice, 5 Pound
$8.99$1.80/lb
2 tbs Korean gochujang sauce plus additional for garnish (optional)
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ShopRite Trading Company Asian Style Korean Gochujang Sauce, 12 Fluid ounce
$2.99$0.25/fl oz
4 cage-free large eggs
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Nature's Yoke Natural Cage-Free Large Brown Eggs, 12 Each
On Sale!
$2.99 was $3.74$0.25 each
1⅓ cups shredded carrots
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Fresh Carrots, 1 Pound
$0.99$0.99/lb
Chopped fresh cilantro for garnish (optional)
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Fresh Cilantro, 1 bunch, 1 Each
$1.49

Nutritional Information

Calories: 542
Fat: 19g
Saturated: 3g
Cholesterol: 187mg
Sodium: 570mg
Carbohydrates: 80g
Fiber: 3g
Sugars: 7g
Added Sugars: 5g
Protein: 15g

Directions

  1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
  2. Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
  3. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.
  4. Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired. Chef Tips: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.