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ingredients

2 tbsp Sesame oil

1 cup Carrot matchsticks

1 cup Zucchini matchsticks

1/2 cup Fresh bean sprouts

1 cup Button mushrooms, sliced

1/8 tsp Salt, to taste

2 cups White rice, cooked and cooled

1/4 cup Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG)

1/3 cup Green onions, sliced

1/4 tsp Ground black pepper

1 tbsp Butter

3 Eggs

3 tsp Korean Hot Sauce with Garlic and Gochujang (KG3264HG)

directions

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 4 minutes.

2.  Stir in bean sprouts and mushrooms. Cook and stir until carrots are tender, about 3 more minutes.

3.  Season to taste with salt and set vegetables aside.

4.  Stir cooked rice, green onions, Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG) , and black pepper in the same skillet until rice is hot.

5.  In a separate skillet over medium heat, melt butter and gently fry eggs over easy.

6.  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.

7.  Serve Korean Hot Sauce with Garlic and Gochujang (KG3264HG) on the side for mixing into bibimbap.