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Bee Bim Bop
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Cuisine: Korean
This recipe is adapted from Jennifer Johnson, owner of West Egg Cafe in Atlanta.
This healthy, flexible one-dish meal will please busy cooks and their families. The Korean-inspired dinner can be made with whatever cooked meat you have on hand, along with whatever vegetables you have or prefer. Or leave the meat out; the eggs add plenty of protein. We tested it with leftover baked chicken, broccoli, snap peas and spinach. We tried the sauce recipe included, but substituting a store-bought stir-fry sauce would make this even easier.
Hands on time: 25 minutes Total time: 25 minutes Serves: 6
Ingredients:
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1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 teaspoon minced garlic
1/4 teaspoon black pepper
2 tablespoons vegetable or olive oil
1 medium onion, chopped
2 cups (about 1 bunch) fresh broccoli florets
2 cups (about 6 ounces) fresh spinach
1 cup (about 2 handfuls) sugar snap peas
1 cup cubed cooked chicken
6 eggs
3 cups cooked jasmine rice
3 fresh jalapeños, sliced in rounds
1/2 cup chopped fresh cilantro
2 limes, wedged
1/2 cup red chile sauce (like Sriracha), to taste
Instructions:
In a small bowl, mix soy sauce, vinegar, brown sugar, garlic and black pepper. Set aside.
In a wok or large frying pan over high heat, add oil. Sauté onion until softened. Add broccoli, spinach, snap peas and soy sauce mixture. Stir to combine. Sauté until vegetables are heated through but still crisp. Remove the vegetables, add the chicken to the wok and sauté until warmed. Add eggs one at a time, stirring slowly, until cooked. Add vegetables back to wok and sauté for about 2 minutes. In a serving bowl, place rice. Add vegetable mixture. Top with jalapeño slices, cilantro, squirt of lime juice and chile sauce, as desired.
In a wok or large frying pan over high heat, add oil. Sauté onion until softened. Add broccoli, spinach, snap peas and soy sauce mixture. Stir to combine. Sauté until vegetables are heated through but still crisp. Remove the vegetables, add the chicken to the wok and sauté until warmed. Add eggs one at a time, stirring slowly, until cooked. Add vegetables back to wok and sauté for about 2 minutes. In a serving bowl, place rice. Add vegetable mixture. Top with jalapeño slices, cilantro, squirt of lime juice and chile sauce, as desired.
Nutrition:
Per serving (using reduced-sodium soy sauce): 354 calories (percent of calories from fat, 32), 22 grams protein, 38 grams carbohydrates, 4 grams fiber, 13 grams fat (3 grams saturated), 239 milligrams cholesterol, 536 milligrams sodium.
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