Vegetable bebimbap

Vegetable Bebimbap Ingredients: Rice Shiitake mushrooms Cabbage Carrots Sauce (lime, chili paste, sesame oil and seeds) Duck eggs (For best results, read recipe fully before beginning.)

1) Cook the rice: - Rinse rice in 2 changes of cold water. Drain and combine with 2 cups fresh water and a pinch of salt in a medium pot. Bring to the simmer over medium-high, and cook, stirring occasionally, until tender and water is absorbed, about 20 minutes. Cover and set aside.

2) Prepare the ingredients: - While the rice cooks, wash and dry the fresh produce.

- Gently brush the shiitakes mushrooms with a brush or kitchen towel to remove any soil. Then thinly slice.

- Remove and discard core from cabbage. Slice leaves as thinly as you can.

- Peel and discard carrot skin and ends. Using a sharp knife, cut carrot into 1-2� lengths, and then slice into thin matchstick-like pieces.

3) Cook the veggies: - Heat 2 teaspoons olive oil in a medium sauce pan (nonstick if you have one) over medium-high until hot. Add prepped carrots, cabbage, and mushrooms, season with salt, and cook for 3 minutes, or until slightly tender. Transfer to a bowl, add 1/2 the sauce, and toss to coat.

- To pan, add 2 teaspoons oil and return to medium-high heat. Add cooked rice (drained of any remaining water) and cook until rice sizzles and browns slightly, about 3 minutes. Scrape rice into 2 dishes. Wipe out pan and return to medium-heat.

4) Fry the eggs: - Heat 2 teaspoons oil in the clean pan. Add eggs and cook until done to your liking. Season with salt.

5) Assemble your dish: - Scatter cooked veggies on top of rice, then top with fried egg. Enjoy!