15 Minute Cauliflower Rice Bibimbap Bowls

 If there is a bibimbap bowl on a restaurant menu there is a 99% chance that I will be ordering it. There's  something about a big bowl of crispy rice, savory veggies, tangy pickles and a runny egg that I cannot resist (my mouth is watering just typing this).   This is not your traditional bibimbap, but I might like this lightened up version even better!  We've got garlicky cauliflower rice, sautéed veggies, a crispy fried egg, spicy kimchi, cilantro and a major flavor boost from the Asian veggie burger.  The best part: it takes just 15 minutes to cook from start to finish with the help of a couple short-cuts (like pre-riced cauliflower and a frozen Dr. Praeger's veggie burger). 

If there is a bibimbap bowl on a restaurant menu there is a 99% chance that I will be ordering it. There's  something about a big bowl of crispy rice, savory veggies, tangy pickles and a runny egg that I cannot resist (my mouth is watering just typing this). 

This is not your traditional bibimbap, but I might like this lightened up version even better!  We've got garlicky cauliflower rice, sautéed veggies, a crispy fried egg, spicy kimchi, cilantro and a major flavor boost from the Asian veggie burger.  The best part: it takes just 15 minutes to cook from start to finish with the help of a couple short-cuts (like pre-riced cauliflower and a frozen Dr. Praeger's veggie burger). 

IMG_4197.jpg

15-minute Cauliflower rice bibimbap

Serves 2 


INGREDIENTS

  • 2 cups riced cauliflower
  • 2 cloves garlic, minced
  • 1 carton sliced portobello mushrooms
  • 2 big handfuls of baby spinach
  • 2 Dr Praeger's Asian veggie burgers
  • 2 eggs
  • Toppings: cilantro and kimchi (or whatever type of fermented veggies you like!)

DIRECTIONS

  1.  Cook veggie burger according to package instructions. 

  2. While the veggie burger is cooking, heat 1/2 tablespoon of oil over medium heat in a large sauce pan. Add garlic, riced cauliflower, salt and pepper and cook for about 3-4 minutes, stirring throughout. Once the riced cauliflower is done, distribute it into two bowls and place the pan back on the heat.

  3. Add mushrooms to the pan, season with salt and pepper and sauté for about 3 minutes until tender. Remove mushrooms and add to bowls with cauliflower rice.

  4. Place the pan back on the heat and add 2 large handfuls of spinach. Saute for about 1-2 minutes until just wilted. Add to bowls

  5. Wipe any excess juices from the veggies out of the pan with a paper towel. Add 1 teaspoon oil and reheat pan on medium heat. Crack 2 eggs and cook to your liking (I love the yolks runny in these bowls)

  6. Top bowls with 1 egg each, kimchi and cilantro

Print Friendly and PDF