Korean Rice and Vegetables (bibimbap)
It may not be easy to say (Bee-bim-bop), but it sure is easy to make thanks to nutrient-rich canned food staples like asparagus, corn and carrots! Canned foods mean less prep and year-round availability, making healthy, homemade meals, like this, a reality, more often.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 cup long-grain rice
1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon fresh minced ginger
1 large garlic clove, minced
4 large eggs
1 (15-ounce) can asparagus, drained and cut into 2-inch pieces
1 (8.75-ounce) can corn, drained
1 (8.25-ounce) can sliced carrots, drained
1 (8-ounce) can French-style green beans, drained
1 tablespoon dark sesame oil
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Sriracha hot sauce, optional
Prepare rice as label directs.
Meanwhile, in 10-inch skillet over medium heat in hot oil, cook onion, ginger and garlic until softened, stirring occasionally. Toss onion mixture with rice. In large non-stick skillet, cook eggs, sunny-side up.
For each serving, place one-fourth of rice in shallow bowl. Arrange one-fourth of asparagus, corn, carrots and green beans in piles on rice. Drizzle with sesame oil and soy sauce. Top each with an egg; sprinkle with sesame seeds. Drizzle with Sriracha sauce if desired.