Bibimbap-inspired seasoned vegetables in piles, spicy sauce, runny egg

$3.51/servingat the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• jasmine rice1 cup
• spinach4 big handfuls
• carrot1 ea
• bean sprouts2 handfuls
• shitake mushroom150 g
• egg2 ea
• garlic2 cloves
• soy sauce2 tbsp
• sesame oil4 tsp
• sriracha1 tbsp
• white sugar1 tsp

Method

1Start the rice

• •Rinse the rice well in a fine mesh sieve until the water runs clear.
• •Add the rice to a pot with 1¼ cups water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until tender.
• •Let it rest, still covered, for 5 minutes.

2Prep

• •Meanwhile, cut the carrot into matchsticks.
• •Slice the mushrooms.
• •Mince the garlic.
• •In a bowl, stir together the sriracha, 1 tbsp of the sesame oil, the sugar and 1 tsp water.

3Vegetables, one by one

• •Heat a little oil in a skillet over medium-high heat.
• •Cook the mushrooms with a splash of soy sauce 3 minutes until browned, then pile onto a tray.
• •Cook the carrot 2 minutes until just tender, then add to the tray.
• •Cook the bean sprouts 1 minute until just wilted, then add to the tray.
• •Cook the spinach with the garlic 1 minute until just wilted, then add to the tray.
• •Season each pile with a drop of the remaining sesame oil and a pinch of salt.

4Fried eggs

• •Fry the eggs in the same pan 2 minutes until the edges are crisp and the yolks still runny.

5Plate

• •Divide the rice between two wide bowls.
• •Arrange the vegetable piles in wedges around the rice.
• •Set a fried egg in the middle of each bowl.
• •Spoon the sriracha sauce over the top.
• •Mix everything together at the table before eating.