Quick-Easy Bibimbap

• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 1/2 inch ginger peeled and finely chopped
• 2 each scallions, spring or green onions sliced
• 1 each carrots peeled and cut into matchsticks
• 1 each zucchini thinly sliced, then cut into matchsticks
• 1/2 cup red cabbage thinly sliced, optional
• 1/2 each cucumbers thinly sliced, then cut into matchsticks
• 2 cups rice cooked or leftover
• 1/4 cup cilantro fresh
• 1/2 tablespoon soy sauce, tamari or to taste
• 1/2 tablespoon sesame oil
• 2 tablespoons red hot pepper sauce or to taste, Korean style
• 1/2 tablespoon ketchup or to taste
• 1 teaspoon rice vinegar or to taste
• 2 large eggs fried separately, optional
• 1 tablespoon sesame seeds toasted

1. In a wok or large nonstick skillet, heat the oil over medium-high heat until hot.
2. Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
3. Add the carrot, green zucchini, and red cabbage if using, stirring often, and cook until the vegetables are tender but still crispy, 3 to 5 minutes.
4. Stir in the cucumber, rice and cilantro until well combined.
5. Meanwhile mix together all the sauce ingredients in a small bowl until well blended.
6. Pour the sauce over the veggies and rice, and stir until well mixed.
7. Adjust seasonings if needed.
8. Divide between two serving plates, place a fried egg on top of each bowl, and sprinkle with toasted sesame seeds.
9. Serve warm with kimchee or any Korean side dish.
10. Note: You can always add some cooked chicken or any barbecued meat to add some protein.
11. The recipe is very flexible to adjust.

vegetable oil, garlic, ginger, scallions, carrots, zucchini, red cabbage, cucumbers, rice, cilantro fresh, soy sauce, sesame oil, red hot pepper sauce, ketchup, rice vinegar, eggs, sesame seeds toasted

Taken from recipeland.com/recipe/v/quick-easy-bibimbap--54039 (may not work)