Zucchini & Mushroom Bibimbap
with Cauliflower Rice, Sweet Sesame Sauce & a Fried Egg
The only thing more fun than saying “bibimbap”? Eating it! Our riff on the classic Korean dish is positively bursting with flavorful veggies. Sweet carrot ribbons, tender zucchini, mighty mushrooms, and pickled scallions are arranged over a bed of steamy rice, just waiting to be mixed up and dug into. But not so fast! Each bowl gets drizzled with an addicting sesame-Sriracha-soy sauce, then topped with our favorite accompaniment: a perfectly fried egg.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
2 unit
Scallions
3 ounce
Carrot
1 unit
Zucchini
4 ounce
Button Mushrooms
¾ cup
Jasmine Rice
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
2 unit
Eggs
(Contains Eggs)
12 ounce
Cauliflower Rice
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch- thick half-moons. Trim and thinly slice mushrooms.
• Melt 1 TBSP butter (2 TBSP for extra richness) in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1½ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
Place cauliflower rice in a medium microwave-safe bowl (use a large bowl for 4 servings). Stir in ginger, 1 TBSP butter (2 TBSP for extra richness), salt, and pepper. Cover bowl tightly with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Set aside. (Save jasmine rice for another use.)
• While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle. • In a separate small bowl, combine sesame oil, soy sauce, 1 TBSP sugar (2 TBSP for 4 servings), and up to 1 tsp Sriracha (save any remaining for serving).
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. • Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot. • Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. • Turn off heat; transfer to bowl with veggies. Wipe out pan.
• Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls. Arrange carrot, zucchini, and mushrooms on top. Top each bowl with a fried egg and pickled scallion whites (draining first). Drizzle with sauce and any remaining Sriracha to taste. Sprinkle with scallion greens and serve.
