Vegetable bibimbap bowl with fried egg
A lunch for one: 455 kcal with 18 g of protein, 56 g of carbs and 18 g of fat, ready in 25 min.
- 25 min
- Lunch · 1 serving
- Asian
- 455 kcal
Nutrition per serving
455 kcalEnergy: 16% protein, 49% carbs, 35% fat
- 18 gProtein
- 56 gCarbs
- 18 gFat
Fiber 6 gSugar 8 gSodium 1,560 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Eggs, Soy, Sesame
Ingredients
For one serving.
- Rice, dry50 g
- Egg1 (50 g)
- Spinach80 g
- Carrot½ (50 g)
- Zucchini⅓ (80 g)
- Mushrooms80 g
- Garlic1 clove
- Sunflower oil1 tsp
- Sesame oil1 tsp
- Tamari (gluten-free soy)1 tbsp
- Sriracha2 tsp
- Toasted sesame seeds1 tsp
- Spring onions1 (10 g)
Method
- Cook the rice in 100 ml salted water for 12 minutes and rest it for 5 minutes.
- Stir-fry the carrot, zucchini and mushrooms separately in the sunflower oil for 2 minutes each, then wilt the spinach with the garlic for 1 minute; season each with a little tamari.
- Fry the egg in the same pan for 3 minutes, until the white is set.
- Arrange the vegetables over the rice, top with the egg, drizzle with sesame oil and sriracha and scatter the sesame seeds and spring onions.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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