Quick Vegetable Bibimbap

Ingredients

• 1 C uncooked medium-grain brown rice
• 1 t sesame oil
• 1 t vegetable oil
• 1 C carrots , cut into matchsticks
• 2 cloves garlic , minced
• 1 C zucchini , cut into matchsticks
• ¼ lb button mushrooms , thickly sliced
• 6 oz fresh spinach
• 4 green onions , sliced
• ½ lb baked or fried tofu , cut into 1- to 2-inch squares
• 1 C cucumber , cut into matchsticks
• 2 oz mung bean sprouts
• pinch of salt
• pinch of ground black pepper
• 6 large eggs
• SAUCE:
• ¼ C Gochujang (Korean chili paste)
• 2 t tamari
• 1 T water
• 1 t sesame oil
• 1 t sugar
• 1 t rice vinegar
• ½ t sesame seeds

Instructions

1. Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients.
2. In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy.
3. To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.