Mixed Rice (Simplified Vegan Bibimbap)

This recipe is inspired from the Korean dish - Bibimbap @ Wikipedia, which is a healthy and nourishing one-pot meal. Meat and egg are omitted for a vegan version. Usually, the vegetables are either seasoned or sautéed. However, I have left the carrot and cucumber raw, to save work, lazy me! Blanched or sautéed the carrot and add some seasoning, if desired. If you can’t get the vegetarian mushrooms, just sautéed some fresh shiitake mushroom. What’s next? Just mixed the rice and vegetables well, sprinkle with some chilli flakes! Enjoy the mixed rice.

Preparation: 30 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 75g shredded carrot
° 75g shredded Japanese cucumber
° 100g vegetarian mushroom, steamed and shredded or chopped
° 1 nori sheet, shredded
° 1 teaspoon roasted sesame seeds
° 4 bowl cooked brown rice

Soybean Sprout
° 150g-200g soybean sprout, trimmed and blanched
° 1 teaspoon sesame oil
° 1 teaspoon roasted sesame seeds
° ½ teaspoon apple cider vinegar
° Korean chilli powder or dried red chilli flake, or coarse chilli, to taste
° salt to taste

Spinach
° 250g spinach, trimmed, blanched, drained well and cut into sections
° ¾ tablespoon sesame oil
° 1 tablespoon light soy sauce
° 1 teaspoon roasted sesame seeds

Method
1. Place soybean sprout in a salad bowl. Stir in the sesame oil, sesame seeds, vinegar, chill powder or dried chilli flake or coarse chilli, salt and sugar. Mixed well and set aside.
2. Place spinach in a salad bowl. Stir in the sesame oil, light soy sauce and sesame seeds. Mixed well and set aside.
3. Divide brown rice into individual serving bowls or plate. Arrange soybean, sprout, spinach, carrot, cucumber, and vegetarian mushrooms on top.
4. Garnish with shredded nori and sesame seeds and serve.