Contents of your meal kit:
basmati rice
mushrooms
scallions
bok choy
eggs
bibimbap sauce
pickled carrots
Cookware needed: saucepan with lid, (3) small dishes, medium or large nonstick skillet
Finishing steps:
- Place rice in saucepan with enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to lowest setting. Simmer 10-15 minutes, or until water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Continue with next steps while rice is cooking.
- Prep bibimbap ingredients:
- Wipe mushrooms clean with a damp paper towel and coarsely chop.
- Trim scallions and thinly slice on a diagonal.
- Cut the bok choy in half lengthwise, rinse thoroughly, lay cut side down on a towel to dry. Slice crosswise into ½-inch pieces, keeping the white parts and green parts separate.
- Crack eggs into a small dish.
- Heat a little oil in a nonstick skillet over med-high heat. Cook ingredients in stages, wiping skillet between stages and adding more oil as necessary.
- Sauté mushrooms until golden. Add HALF of the bibimbap sauce, season with salt & pepper. Transfer to a small dish, keep warm.
- Add the white parts of the bok choy, and sauté about 2 minutes. Then add the greens and the other HALF of the bibimbap sauce. Allow to cook another minute, or until greens are wilted. Transfer to a small dish, keep warm.
- Reduce heat to medium and add more oil as needed. Add the eggs carefully and cook to desired doneness, about 2-3 minutes for sunny side up. Season with salt & pepper.
- Divide rice between serving bowls and top with, mushrooms, bok choy, and pickled carrots. Top each bowl with fried eggs. Garnish with scallions.