"Bibimbap Mixed Rice"
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Bibimbap

Ingredients

for the rice

  • 105 g white rice
  • 250 mls coconut water or tap water
  • pinch of salt

for the topping

  • Canola oil for frying
  • 2 spring onions chopped
  • Soy sauce for seasoning
  • 1/2 yellow pepper capsicum, seeded and thinly sliced
  • 100 g sugar snap peas sliced in half
  • 1/2 small red cabbage thinly sliced
  • 150 g exotic mushrooms sliced
  • 2 egg yolks

Instructions

for the rice

  • Place the rice and water and the salt into a sauce pan
  • Bring to the boil
  • Place the lid on top, turn off the heat and leave to steam for 40 minutes

for the topping

  • Once the rice has steamed begin with your vegetables
  • Heat a little bit of oil in a wok or frying pan
  • Sauté the onions until soft
  • Stir them into the rice
  • Add the yellow pepper to the pan (adding more oil if necessary) and sauté for a few minutes
  • Add a dash of soy sauce and set aside
  • Now add the peas to the pan (adding more oil if necessary) and sauté for a few minutes
  • Add a dash of soy sauce and set aside
  • Next add the cabbage to the pan (adding more oil if necessary) and sauté for a few minutes
  • Add a dash of soy sauce and set aside
  • Finally fry off the mushrooms until cooked
  • Add a dash of soy sauce and set aside

for the Bimimbap

  • Add the rice to a bowl
  • Top with the vegetables, laying them out separately
  • Place the egg yolk into the middle and add a dash of soy sauce if you want
  • Serve hot and mix the egg yolk and vegetables into the rice before eating