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California-Style Bibimbap

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 25 mins
Yield Serves 4
This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It's fast, easy, and doesn't require a trip to a specialty store. "It's a great midweek meal since I usually already have the ingredients in the house,"” says Stone.


  • 1 cup jasmine rice
  • 2 tablespoons grapeseed or vegetable oil
  • 1 bunch (14 oz.) kale or spinach, trimmed
  • 1 bell pepper (any color), seeded and cut into cubes
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1 avocado, sliced
  • 4 large eggs
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)

Nutrition Information

  • calories 531
  • caloriesfromfat 53 %
  • protein 19 g
  • fat 31 g
  • satfat 6.4 g
  • carbohydrate 45 g
  • fiber 6.1 g
  • sodium 783 mg
  • cholesterol 396 mg

How to Make It

  1. Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.

  2. Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.

  3. Divide rice among 4 bowls and top with vegetable mixture and avocado.

  4. Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.

  5. *Find at Asian markets or online.