Bibimbap with rice
Bibimbap with rice
712kcal Per person
36g Protein
71g Carbs
32g Fat
8g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 1 cup mushrooms (88 g)
- 1 head baby bok choy
- ½ chili pepper
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 3 ounces 96% lean ground beef (84 g)
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- 1 egg
- ½ cup carrot, shredded (64 g)
Preparing this recipe
- Cook the rice according to the instructions on the packaging.
- Clean the mushrooms and cut them into quarters. Trim a slice from the bottom of the bok choy and separate the leaves. Slice the bok choy into strips, keeping the green part separate. Cut the chili pepper into small pieces and mince the garlic clove.
- Heat half of the oil in a small pan and sauté the pepper and garlic for 2 minutes. Add the ground beef along with the soy sauce and Sriracha. Stir and cook for 4 minutes.
- Heat the remaining half of the oil in a separate pan. Stir-fry the mushrooms and the white part of the bok choy for 4 minutes. Then add the green part of the bok choy and sauté for an additional 2 minutes. Place the vegetables on a plate.
- In the same pan, cook a sunny-side-up egg over low heat for about 4 minutes until the egg white is set.
- Arrange the cooked ground beef, bok choy and rice on the plate alongside the carrots.
- Place the sunny-side-up egg on top. Season with some pepper and salt.
Tip van FitChef
Garnish this bibimbap with sliced green onions or some fresh cilantro.
