Vegetable Bibimbap | America's Test Kitchen

Ingredients

• 4 ounces (2 cups) bean sprouts
• 1 carrot, peeled and shredded
• 1 cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick
• 1 cup rice vinegar
• 2 cups short-grain white rice
• 2 cups water
• 2 teaspoons rice vinegar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
• 3 garlic cloves, minced
• 10 ounces (10 cups) baby spinach
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• Salt and pepper
• 4 large eggs