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Rice & Stir Fry Vegetables

Koreans often serve rice with spicy stir-fried vegetables. This dish, called bi bim bap, is wonderful served with fried tofu and accompanied by kimchi or a bean sprout salad.

by Robin Robertson

January 18, 2010

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Serves: 4
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Serves 4

What you need:

  • 2 cups rice
  • 4 cups salted water or vegetable stock
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon canola oil
  • 1 large garlic clove, minced
  • 1 cup shredded carrot
  • 1 cup thinly sliced mushrooms
  • 6 ounces baby spinach
  • 1 tablespoon soy sauce (or more, to taste)
  • 1 tablespoon toasted sesame seeds
  • Asian hot red pepper sauce (optional)

What you do:

  1. In a large saucepan, bring rice and water or stock to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 30 minutes. Remove from heat, add sesame oil and fluff with a fork. Cover for 5 minutes longer.
  2. Heat the canola oil in a large skillet or wok. Add the garlic and carrots and stir-fry until fragrant. Add the mushrooms, spinach and soy sauce, and stir-fry until the vegetables are softened.
  3. To serve, place the rice in bowls and top with the vegetables. Garnish with toasted sesame seeds. Serve with hot red pepper sauce, if desired, for those who like it spicy.

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