Breakfast Bibimbap with Poached Eggs

Name: Breakfast Bibimbap with Poached Eggs
Total time: 45 min
Ingredients: 4 tsp toasted sesame oil; 1 carrot, peeled and cut into 1/4-inch matchsticks; 1 zucchini, cut into 1/4-inch matchsticks; 3 green onions, white and light green parts only, thinly sliced; Kosher salt; 2 cups sliced mushrooms, such as shiitake and cremini; 1 garlic clove, peeled and minced; 2 cups cooked brown rice or quinoa; 1 Tbsp chopped basil; 1 Tbsp chopped mint; 1 tsp toasted sesame seeds; 4 poached eggs; Hot sauce, such as Sriracha, for serving (optional)

cleanplates.com

This breakfast bibimbap bowl from cookbook author Amanda Haas is a delicious and anti-inflammatory way to use up leftovers.

View full recipe on cleanplates.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

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Ingredients

4 tsp toasted sesame oil
1 carrot, peeled and cut into 1/4-inch matchsticks
1 zucchini, cut into 1/4-inch matchsticks
3 green onions, white and light green parts only, thinly sliced
Kosher salt
2 cups sliced mushrooms, such as shiitake and cremini
1 garlic clove, peeled and minced
2 cups cooked brown rice or quinoa
1 Tbsp chopped basil
1 Tbsp chopped mint
1 tsp toasted sesame seeds
4 poached eggs
Hot sauce, such as Sriracha, for serving (optional)

Breakfast Bibimbap with Poached Eggs

Ingredients

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