Brown Rice Bibimbap | PC.ca

Brown Rice Bibimbap

A medley of colour vegetable stands and rice topped with a perfectly runny egg

PC Blue Menu Brown Rice

Brown Rice Bibimbap

Korean dish bibimbap is a delicious melange of spicy, salty and sour. It’s normally made with white...

Korean dish bibimbap is a delicious melange of spicy, salty and sour. It’s normally made with white rice but is just as tasty with brown rice. Presentation counts - carefully arrange toppings over rice; each diner can stir everything together just before eating.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 25 mins
  • Serves: 2
  • Dish Type: Vegetarian, Korean
  • Season: Spring
  • Course: Main
  • Main Ingredient: Rice

  • Amount Per Serving

    % Daily Value

  • Calories

    430 cal

  • Total Fat

    17 g

  • Sodium

    650 mg

  • Total Carbohydrate

    59 g

  • Dietary Fiber

    8 g

  • Protein

    15 g

Brown Rice Bibimbap

A medley of colour vegetable stands and rice topped with a perfectly runny egg

PC Blue Menu Brown Rice

  • Amount Per Serving

    % Daily Value

  • Calories

    430 cal

  • Total Fat

    17 g

  • Sodium

    650 mg

  • Total Carbohydrate

    59 g

  • Dietary Fiber

    8 g

  • Protein

    15 g

How to make

Ingredients

  • 1 pkg (250 g)

    PC®Blue Menu®Whole Grain Brown Rice

  • 2 tbsp (25 mL)

    Reduced sodium soy sauce

  • 2 tsp (10 mL)

    Rice wine vinegar

  • 1 tsp (5 mL)

    Sesame oil

  • 1 tsp (5 mL)

    Sriracha sauce or other Asian hot sauce

  • 1 tsp (5 mL)

    Granulated sugar

  • 1 tbsp (15 mL)

    Canola oil

  • 2 cups (500 mL)

    Sliced shiitake mushroom caps

  • 1 tbsp (15 mL)

    Minced garlic

  • 1/4 tsp (1 mL)

    Hot pepper flakes

  • 1 cup (250 mL)

    Julienned carrots

  • 3/4 cup (175 mL)

    English cucumber, thinly sliced in half-moons

  • 4 cups (1 L)

    Loosely packed baby spinach

  • 2

    PC®Blue Menu®Oméga-3 White Eggs - Large

  • 1/4 cup (50 mL)

    Green onions, thinly sliced on diagonal

How to make

  • Step 1

    Squeeze rice pouch gently all over to break the rice apart. Tear top corners of pouch about 1/2 inch (1 cm). Place pouch, upright, in the microwave and heat on HIGH for 1 minute and 30 seconds. Let stand in microwave 1 – 2 minutes. Caution: Pouch will be hot. Carefully remove from microwave holding sides. Pour into a bowl and stir.

  • Step 2

    Whisk together soy sauce, vinegar, sesame oil, sriracha, sugar and 1 tbsp (15 mL) water in small bowl. Set aside.

  • Step 3

    Heat 2 tsp (10 mL) of the canola oil in large nonstick frying pan over medium-high heat. Cook mushrooms for 2 minutes. Add garlic and hot pepper flakes; cook for 1 minute. Add rice and one-third of soy sauce mixture; cook for another 2 minutes or until heated through. Transfer to bowl; cover with foil to keep warm. Using paper towels, wipe pan clean.

  • Step 4

    Place carrots and cucumbers each in separate small bowls. Divide remaining soy sauce mixture between bowls; toss to combine. Set aside.

  • Step 5

    Return frying pan to stove top. Heat remaining 1 tsp (5 mL) canola oil over medium-high heat. Cook spinach, tossing often, for 30 seconds; transfer to bowl and keep warm.

  • Step 6

    Return frying pan again to stove top over medium-high heat. Crack eggs into pan; cook for 3 minutes, turning once halfway. Remove from heat.

  • Step 7

    To serve, divide rice mixture between two dinner bowls. Divide spinach, carrots and cucumber between the bowls, arranging around outer edges of rice. Place a fried egg in the centre of each dish. Sprinkle with green onions; drizzle with any remaining dressing from bowls containing carrots or cucumbers.

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