California-Style Bibimbap


  • Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 4 large eggs
  • 1 avocado, sliced
  • ½ teaspoon kosher salt
  • 1 garlic clove, minced
  • + 4 more ingredients
    • 1 bell pepper (any color), seeded and cut into cubes
    • 1 bunch (14 oz.) kale or spinach, trimmed
    • 2 tablespoons grapeseed or vegetable oil
    • 1 cup jasmine rice

1. Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes. 2. Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilte...

View full recipe at SpringPad


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