Weeknight Bibimbap

Updated at: Fri, 09 Feb 2024 21:39:44 GMT

Step 1

Heat 1 tsp oil in 12-in nonstick skilled over med-high heat until shimmering. Add spinach, carrot, scallion, soy sauce, garlic, and sugar and cook, stirring frequently until spinach is wilted and carrots are warmed through, 1 to 2 minutes. Transfer vegetables to bowl, cover with foil to keep warm.

Step 2

Cook mushrooms and water in skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 min. Reduce heat to med-high. Add 1/4 tsp oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally until mushrooms are browned, 4 to 8 min longer. Stir in 1.5 tsp sesame seeds and 1.5 tsp grated fresh ginger. Stir in 1/2 tsp sesame oil. Push mushrooms to side and add 1.5 tsp oil. Add mirin and soy sauce. Stir in broth and cook until glaze is reduced by half. Season with salt and pepper to taste. Sprinkle with thinly sliced scallion.

Step 3

Heat remaining tbsp oil in skillet over med-high heat until shimmering. Add rice and firmly press into compact even layer. Cover and cook without stirring until rice begins to crisp, about 2 minutes. Uncover, reduce heat to medium, and cook until bottom of rice is golden brown, 4 to 6 min. Season with salt and pepper to taste.

Step 4

Fry eggs in skillet.

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