Wanna Bibimbap with me? 🤤
On our trip to Washington DC in March, I ate bibimbap for the first time at The Smith. At that point, I had no clue what it was. I know now that it’s Korean deconstructed fried rice. Well, I remember thinking, “where have you been all my life?” Wow! It was soooo good that I wanted to lick every grain of rice from the lava rock bowl!
In my house, we are huge Asian food fans so, naturally, I went on the hunt for a clean Bibimpap recipe. Recipe courtesy of Clean Eating Magazine with some Brossett tweaks of course!
P.S. If you want to find out my secret to making the perfect over-easy egg, check out my trick here!
- 2 tbsp reduced-sodium soy sauce (or Braggs Amino Acids)
- 2 tsp minced garlic
- 2 tsp raw honey
- 1 tsp ground ginger
- ¼ tsp red pepper flakes
- 1.5lbs of chicken breast, sliced
- 1 cup short-grain brown rice
- 1.5 cups of matchstick carrots
- 6 oz baby spinach
- 8 oz Asian mushrooms
- ½ cup Kimchi (optional)
- 1 tsp toasted sesame oil
- Pinch sea salt
- 2 large eggs
- Optional: Sriracha
- In a large zip-top bag, combine soy sauce, garlic, honey, ginger and pepper flakes. Add chicken (or steak), seal bag and turn to coat.
- Marinate in refrigerator for 1 to 4 hours.
- Cook rice according to package directions.
- Heat a large frying pan on medium-high with coconut oil. Remove chicken from bag, discarding marinade. Cook chicken to desired doneness.
- Mist a medium nonstick skillet with cooking spray and heat on medium. Add carrots and cook for 3 mins. Add mushrooms and cook for 2 mins. Add spinach to the mixture and cook til wilted. Remove veggies from pan.
- Add kimchee to the pan and cook for 2 to 3 mins.
- Cook eggs over easy, until whites are set.
Portion Fix Container Count:
Recipe Inspired by: Clean Eating Magazine