[wpurp-searchable-recipe]Mushroom Veggie Bibimbap -  - Small onion, Mushrooms, Cabbage mix ((or mixed stir-fry veggies)), Brown rice ((90 second microwave rice)), Soy sauce, Eggs, Hot sauce (to serve), 

;  - Peel onion; slice thinly. Remove mushroom ends and slice thickly.

Heat a tablespoon of oil in a fry pan over high heat, add onion and mushrooms, stir fry for 5 minutes or until mushrooms are browned and onion softened.

Transfer to a plate, return pan to heat. Add more oil if necessary and cook cabbage or vegetables for 2-3 minutes or until just cooked.
Add to onion and mushroom mix.

Return pan to heat, turn down to medium-high. Add rice and stir to coat in residual oil in the pan, stir through 1 tablespoon of soy sauce and season with black pepper.

Leave to heat through without stirring for 5 minutes, or until the rice on the bottom is crisp.
Scatter cooked vegetables over the top and cook for a further 2 minutes.

Divide between two plates, sliding the rice cake from the bottom of the pan so the vegetables remain on top.

Heat a teaspoon of oil in the pan, add the eggs and fry, sunny side up until the underside is crisp but the yolk is still runny.
Place an egg on top of each dish, drizzle with remaining soy and chilli sauce. - Main Dish - Korean - Back Country - Plant Based - Vegetarian - Recipes[/wpurp-searchable-recipe]