Vegetarian BiBimBap (Korean Fried Rice;Literally Mixed Rice)
OK I JUST came up with this one, well actually I made it one time before but never wrote down the recipe. You can add any type of meat if you'd prefer, however raw meat should be cooked first before adding any of the mise en place. The raw egg can be omitted for vegans however you'll be missing out on a super creamy rice at the end. Enough with the jibber jabber.
Ingredients:
1 c. Cooked rice (I used my Coconut Ginger rice)
4 oz Firm Tofu
1 clove minced garlic
1/2 tsp fresh ginger (minced or ground)
1-2 T. chili oil (can be subbed with any cooking oil)
2 T. hoisin sauce
1/4 c. rehydrated mushrooms (Chinese mix is best)
1/2 c. Spicy Kimchi
1-2 T. rice wine vinegar
Ground dried chili peppers (optional but not for me)
Directions:
In a small nonstick wok or frying pan add 1/4 of the chili oil, all of the ginger and garlic with cooktop set to medium high heat. Stir constantly for 1-2 minutes so the garlic doesn't burn. Add the tofu and 1/4 more of the chili oil and stir fry for 2-3 minutes or until the tofu starts to absorb the chili oil. Add the mushrooms, hoisin and kimchi to the wok, stir fry for another 3 minutes or until mixture is steaming and sizzling. Add the vinegar, mix in then add the rice. Stir fry over high heat and incorporate the ingredients together. Add the rest of the chili oil and stir fry for another 3-5 minutes. Plate immediately while mixture is ripping hot, make an indentation in the middle of the rice and crack a raw egg into the divot and serve. The hot fried rice will cook the egg when you mix it all together resulting in a creamy Bibimbap. Enjoy!