Straight from the pages of Sunset Magazine, here’s a winner for dinner in a hurry. They call it California Bibimbap, and while I’m not sure that does justice to bibimbap or to this dish, I’ll go with it because that’s what you do when you’re making dinner in a hurry. You don’t ask questions–you just look at the pretty photo and trust Sunset.
This meal-in-a-bowl doesn’t offer the complexity of bibimbap, what with the individually cooked components and, uh, usually beef, but it does bring really bright, healthy, flavorful veggies topped with a fried egg. Seriously–do you see how those pretty veggie colors make you want to eat spoonful after spoonful? Add in a little avocado to lend richness and California-ness, put the whole mess on some rice, douse it in as little or as much soy sauce, sweet chili sauce, and sriracha as you like, and you’re good to go.
By the way, does adding an avocado Californ-ize anything?
California Bibimbap (adapted from Sunset)
Yield: 4 servings (we ate it for dinner, then it made great leftovers for lunch the next day)
3/4 cup jasmine rice
1 Tablespoon olive oil (+ more if necessary)
1 bunch spinach, stemmed
2 red bell peppers, cored, seeded, and cut into 1/2″ cubes
1/2 teaspoon salt
1 clove garlic, pressed or minced
1 avocado, sliced
2 Tablespoons toasted sesame oil
2 Tablespoons soy sauce
Sriracha, sweet chili sauce, sesame seeds, and/or more soy sauce to serve
Bring a large pot of salted water to a boil. Add the rice and continue to boil until the rice is tender, about 20 minutes, then drain the rice.
Meanwhile, heat the olive oil in a large skillet. Add the spinach, bell peppers, and salt and cook for two minutes. Stir in the garlic and continue to cook until the spinach is wilted but still bright green, another couple of minutes.
Divide the rice between four bowls, top with the cooked veggies, and arrange the avocado slices along one side.
Use the same skillet to fry the eggs to your liking over medium heat, adding a little additional oil if necessary. Place one fried egg on top of each rice/veggie bowl. Mix the sesame oil and soy sauce and drizzle the mixture evenly over each bowl. Serve with the suggested toppings, if desired.