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I can hear some of you now, through the computer screen: “I love Meatless Monday, but what the heck is Bibimbap? Do I want to eat it?”
Yes, my friends, you absolutely do. Bibimbap (pronounced bib-em-bop) is a Korean dish that means “mixed rice.” It’s traditionally made with rice, vegetables, and sauce, and topped with beef or a fried egg.
Sounds amazing, right? Believe me, it is. I’m going to share some secrets to make this delicious dish quickly and easily, thanks to SEEDS OF CHANGE™ and Safeway.
Egg & Vegetable Bibimbap Ingredients
The basis for this recipe is rice, vegetables, and eggs. I chose pre-shredded carrots, cucumber, and purple asparagus from my local Safeway. You can use whatever stir-fry vegetables you like!
SEEDS OF CHANGE™ Brown Basmati Rice
Stir-fry vegetables of your choice
Ginger
Eggs
Soy sauce
Sesame oil
Gochujang sauce (optional)
The Brown Basmati Rice is in the rice aisle, along with the full line of flavors from SEEDS OF CHANGE™. I love that SEEDS OF CHANGE™ donates 1% of profits to help communities enjoy real food grown from seeds.
Don’t forget to grab the Safeway app to get coupons for your favorite foods.
Egg & Vegetable Bowl Instructions
This is a great way to make a fast lunch from scratch. With SEEDS OF CHANGE™ products, you’re getting the convenience of already-cooked rice without sacrificing taste or quality.
Heat a teaspoon of oil in a skillet over medium heat. Add the entire packet of Basmati Brown Rice, breaking up any chunks. Sprinkle with a bit of salt and let it sit, undisturbed, for 4 minutes. This will give you a delicious, crispy crust on the rice.
While the rice is cooking, prep your vegetables. You can get prepared stir-fry vegetables in the produce section at Safeway or harvest some goodies from your garden. I chose pre-shredded carrots, purple asparagus, and mini cucumbers. Cut the veggies into bite-size pieces and grate a teaspoon of fresh ginger.
Place your rice into two serving bowls and splash with a bit of soy sauce and sesame oil. Lightly sauté the vegetables and ginger, and place them on top of the rice.
The final delicious touch is a fried egg on top. Hubby likes his with a soft yolk and I like mine fully cooked—either way is fine! Top with Gochujang sauce for an authentic, spicy kick.
Egg & Vegetable Bibimbap
This easy recipe for egg, vegetable & rice Bibimbap is perfect for Meatless Monday.
Ingredients
- 1 packet Seeds of Change Brown Basmati Rice
- 2 cups stir-fry vegetables of your choice
- 1 teaspoon grated ginger
- 2 eggs
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- Gochujang sauce, optional
Instructions
- Heat a teaspoon of oil in a skillet over medium heat. Add the entire packet of Basmati Brown Rice, breaking up any chunks. Sprinkle with a bit of salt and let it sit, undisturbed, for 4 minutes. This will give you a delicious, crispy crust on the rice.
- While the rice is cooking, prep your vegetables. You can get prepared stir-fry vegetables in the produce section at Safeway, or harvest some goodies from your garden. I chose pre-shredded carrots, purple asparagus, and mini cucumbers. Cut the veggies into bite-size pieces and grate a teaspoon of fresh ginger.
- Place your rice into two serving bowls and splash with a bit of soy sauce and sesame oil. Lightly saute the vegetables and ginger and place them on top of the rice.
- The final, delicious touch is a fried egg on top. Hubby likes his with a soft yolk and I like mine fully cooked—either way is fine! Top with Gochujang sauce for an authentic, spicy kick.
