Vegetarian Bibimbap

Ingredients

• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 0.5 cans bean sprouts , 14 ounce
• 6 ounces canned bamboo shoots , drained
• 1 can sliced mushrooms , 4.5 ounce
• 0.13 teaspoons salt to taste
• 2 cups cooked and cooled rice
• 0.33 cups sliced green onions
• 2 tablespoons soy sauce
• 0.25 teaspoons ground black pepper
• 1 tablespoon butter
• 3 large eggs
• 3 teaspoons sweet red chili sauce , or to taste

Instructions

1. 1

   Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.

2. 2

   Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.

3. 3

   In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.

4. 4

   To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.