Vegetarian Bibimbap with Free Range Eggs, Chinese Broccoli, Mushrooms & Black Sesame

Cook Rice & Prepare Ingredients:

In a medium pot, bring 1½ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it's still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork. Thinly slice the spring onion lengthwise and put the slices in a bowl of cold water. Peel the carrot and cut it into matchsticks or grate with a box grater. Thinly slice cucumber into rounds.

Cook Baby Spinach & Broccolini:

Cut Chinese broccoli into 3 - 4 cm pieces. Remove the mushroom stems and thinly slice the caps. Peel and roughly chop the garlic. Heat a little oil on medium until hot. Add the chinese broccoli and garlic, and cook 2 - 3 minutes, or until the Chinese broccoli is bright green and tender-crisp, and the leaves has wilted. Season with salt and pepper. Transfer to a plate, cover to keep warm.

Cook Mushrooms:

In the same pan, heat a little more oil on medium. Add the mushrooms, season with salt and pepper, and cook 1 - 3 minutes, or until softened. Transfer the cooked mushrooms to the plate with the Chinese broccoli, keeping them separate.

Finish Rice:

In the same pan, heat a little more oil on medium-high. Add the cooked rice to the pan and cook about 1 - 2 minutes, or until dry and slightly golden, stirring occasionally. Add the sesame oil and soy sauce to taste. (If you like it spicy, add all of the Gochujang, add less if you prefer mild heat.) Cook about 1 minute longer, stirring. Transfer the rice to bowls.

Cook Eggs:

In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up, to your liking), 3 -5 minutes, or until the whites are set and no longer translucent.

You Plate It:

Top each bowl of rice with the Chinese broccoli, mushrooms, carrots, cucumber and a cooked egg. Garnish with the spring onion and black sesame seeds. Enjoy!