Mixed Rice (Bibimbap)

Name: Mixed Rice
Yield: 2
Ingredients: 1 1/2 cups of water; 3/4 cup of cateto rice; 2 tablespoons of sesame oil; 1 tablespoon of Korean chili paste or pepper sauce; 1 tablespoon of toasted sesame seeds; 1 fried egg with a firm yolk; 1 bunch of green scallions chopped; Accompaniments (use at least four); 2 cups of cooked spinach leaves, drained and chopped; 1 cup of cooked turnip greens, cut into strips; 1/2 cup of cooked bean sprouts, rinsed and drained; 100g of fried eggplant slices, crisped with sesame oil and minced garlic; 4 large lettuce leaves, cut into wide strips; 1 small Japanese cucumber, cooked, sliced into rounds, seasoned with salt and pepper; 1 medium onion, cut into thick rings; 1 small carrot, grated; 1 small Japanese cucumber, cut into bite-sized pieces; 1 green bell pepper, seeded, cut into thin slices

1
1 1/2 cups of water
2
3/4 cup of cateto rice
3
2 tablespoons of sesame oil
4
1 tablespoon of Korean chili paste or pepper sauce
5
1 tablespoon of toasted sesame seeds
6
1 fried egg with a firm yolk
7
1 bunch of green scallions chopped
8
Accompaniments (use at least four)
9
2 cups of cooked spinach leaves, drained and chopped
10
1 cup of cooked turnip greens, cut into strips
11
1/2 cup of cooked bean sprouts, rinsed and drained
12
100g of fried eggplant slices, crisped with sesame oil and minced garlic
13
4 large lettuce leaves, cut into wide strips
14
1 small Japanese cucumber, cooked, sliced into rounds, seasoned with salt and pepper
15
1 medium onion, cut into thick rings
16
1 small carrot, grated
17
1 small Japanese cucumber, cut into bite-sized pieces
18
1 green bell pepper, seeded, cut into thin slices

Ingredients

1
1 1/2 cups of water
2
3/4 cup of cateto rice
3
2 tablespoons of sesame oil
4
1 tablespoon of Korean chili paste or pepper sauce
5
1 tablespoon of toasted sesame seeds
6
1 fried egg with a firm yolk
7
1 bunch of green scallions chopped
8
Accompaniments (use at least four)
9
2 cups of cooked spinach leaves, drained and chopped
10
1 cup of cooked turnip greens, cut into strips
11
1/2 cup of cooked bean sprouts, rinsed and drained
12
100g of fried eggplant slices, crisped with sesame oil and minced garlic
13
4 large lettuce leaves, cut into wide strips
14
1 small Japanese cucumber, cooked, sliced into rounds, seasoned with salt and pepper
15
1 medium onion, cut into thick rings
16
1 small carrot, grated
17
1 small Japanese cucumber, cut into bite-sized pieces
18
1 green bell pepper, seeded, cut into thin slices

Directions

1
In a large saucepan, combine the rice and water and bring to a boil
2
Cook without covering for 25 minutes or until the rice is tender (when almost all the water has evaporated, reduce the heat and cover the saucepan to finish cooking)
3
Remove from the heat and let rest for five minutes
4
In a large serving dish, place the hot rice
5
Choose at least four accompaniments and add them to the rice
6
Mix well, then drizzle with sesame oil and sprinkle with toasted sesame seeds, mix again and top with a fried egg
7
Serve the remaining accompaniments in small bowls, so each person can choose what they want to add to their rice
8
Garnish with green scallions.