Whew, I’m pooped.  Ok, one should probably not write “poop” in a blog about food, but that pretty much sums it up.  It’s been a busy weekend with the kids and now, Sunday night, I’m trying to catch up on the million-things-I-didn’t-get-done.  But, it was a fun one for sure, and definitely worth it.

I’ve been trying to incorporate more veggies in our diet.  So, when I saw this recipe in Everyday Food Magazine, I thought it’d be perfect.

I lessened the number of points in my serving by having less rice than it calls for.  So, if you’re watching your Weight Watchers points (or carbs) I’d recommend that.

The next day I even took leftovers for lunch without any rice at all.  This stuff was seriously delicious.  And there was something about the runny egg on top that sealed the deal for me.  Delish.

It says it takes about 45 minutes to make, which was about right.  So, I thought it was fairly easy to make on a weeknight as long as you have your veggies organized and out on your counter when you start.  I did, however, seem to make a big ol’ mess while preparing it.  So much for “clean as you go”.  Ha.

Vegetable Bibimbap
serves: 4
WW PointsPlus: 13

1 1/2 c long-grain white rice
5 oz baby spinach (5 cups)
2 1/4 tsp vegetable oil
3 carrots, cut into thin matchsticks
1 garlic clove, thinly sliced
4 scallions, white and green parts separated and thinly sliced
3/4 lb shiitake mushrooms, trimmed, thinly sliced
1 English cucumber, cut into thin matchsticks
2 tbsp soy sauce
4 large eggs
4 tsp toasted sesame oil
Sriracha sauce, for serving

In a medium pot, cook rice according to package instructions.  Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high heat.  Add spinach and cook, stirring constantly until wilted, about 30 seconds. Drain.  When cool enough to handle, squeeze spinach dry with a paper towel.

Wipe out skillet. Heat 1 1/2 tsp vegetable oil over medium-high.  Add carrots and cook until crisp-tender, 3 minutes.  Add garlic and scallion whites and cook until fragrant, 1 minute.  Add mushrooms and cook 4 minutes.  Add cucumber and cook until softened, 3 minutes.  Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.

Heat 3/4 tsp vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs.  Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.

~M