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RECIPES


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
Servings: 4


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Korean Rice and Vegetables (bibimbap)

INGREDIENTS

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

PREPARATION

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.



Nutrition Information Per Serving:

Calories 420; Total Fat 16 g (Sat 3 g, Trans 0 g); Cholesterol 185 mg; Sodium 1100 mg; Total Carbohydrates 55 g; Dietary Fiber 5 g; Sugars 5 g; Protein 16 g, Vitamin A 7820.8 IU; Vitamin C 24.97 mg; Calcium 91.8 mg; Iron  4.4 mg; Vitamin D 41 IU; Folate 161.57 mcg
% Daily Value*: Vitamin A 160%; Vitamin C 40%; Calcium 10%; Iron 25%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
**Nutrition analysis calculated with generic ingredients; Nutritional analysis did not include the optional Sriracha hot sauce.