Bibimbap (AKA fancy way to say fried egg, rice and veggies)

I choose what I eat based off of three factors:
1. It looks pretty
2. It tastes good
3. It’s healthy

And it’s in that order of importance as well. The bibimbap has all three of these. In my opinion, it’s one of the prettiest things you can put into a bowl. Plus, with complex carbs coming from the vegetables and brown rice, protein from the egg and good fats from the olive oil it’s cooked in, you couldn’t really get an all around healthier meal.
If you’re an athlete, the bibimbap is an amazing post workout choice. If you already have the rice cooked and pre-chopped veggies, the entire cooking process only takes a matter of 15 minutes.
Did I mention it’s PRETTY??


serves 1

1 cup cooked brown rice
1 egg
1/4 cup chopped carrots
1/4 cup bean sprouts
1/4 diced zucchini
1/4 cup sliced mushrooms
1 radish, diced
1 green onion, diced
1 cup raw spinach
3 garlic cloves
5 teaspoons olive oil, divided
Salt and pepper
Sweet and sour sauce on the side for added flavor


1. Put the rice into a large bowl.
2. Heat a large skillet and put I teaspoon of olive oil in it. Heat to medium and add the zucchini. Sprinkle with salt and pepper (about 1/4 teaspoon each) and sauté for 5 minutes. Once done, put on top of the rice.
3. Repeat step two with the mushrooms and carrots.
4. In a second skillet, heat 1 teaspoon of olive oil to medium heat and crack the egg inside. Cook to your liking (soft, medium, or hard) as a fried egg.
5. While the egg cooks, dice the garlic and put it into the large skillet with another teaspoon of olive oil. Add the spinach and sauté for about two minutes. Add this to the rice bowl.
6. While you wait for the egg, add the green onions, radish and bean sprouts to the rice bowl. Add the egg on top last.
7. I used sweet and sour sauce on top but you can also use soy sauce, teriyaki sauce or whatever else you like!


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