This was easy and delicious. We used spinach, and added some chopped radishes for crunch.
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.
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- Calories: 531
- Calories from fat: 53%
- Protein: 19g
- Fat: 31g
- Saturated fat: 6.4g
- Carbohydrate: 45g
- Fiber: 6.1g
- Sodium: 783mg
- Cholesterol: 396mg
- 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)
- 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.
- *Find at Asian markets or online.
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