EASY BIBIMBAP

Easy Bibimbap image

Provided by Sarah Caron

Time 30m

Yield 4

Number Of Ingredients 9

1 1/3 cups uncooked jasmine rice
2 2/3 cups water
1 tablespoon olive oil
1 cup fresh baby spinach leaves or frozen cut leaf spinach
2 cloves garlic, finely chopped
4 eggs
2 to 3 carrots, shredded
1 yellow bell pepper, cut into julienne strips
Sriracha sauce to taste

Steps:

In large saucepan, heat rice and 2 2/3 cups water to boiling; reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
In small skillet, heat oil over medium-high heat. Add spinach and garlic; cook about 5 minutes, stirring frequently, until garlic is tender and spinach is wilted.
Meanwhile, in large skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold eggs, one at a time, into custard cup or small glass bowl. Holding cup close to water's surface, carefully slide egg into water. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
Fluff cooked rice with fork. Divide rice evenly among 4 individual serving bowls. Top each with carrots, bell pepper, sautéed spinach and 1 poached egg. Drizzle with Sriracha sauce. Stir vigorously to combine. Serve immediately.

Nutrition Facts : ServingSize 1 Serving