Any main course with eggs can be turned into a savory breakfast, like this vegetarian Korean bibimbap (inspired by a recipe from The Complete Vegetarian Cookbook written by the editors at America’s Test Kitchen). The quick-pickled vegetables add a lovely tang and crunch, and the eggs make it rich and satisfying. A great way to use leftover rice, brown-rice pasta, or Vietnamese rice noodles.
Pickled raw vegetables
- raw vegetables (carrots, cabbage, green onions, red onions, sprouts, cucumber, sweet pepper, chiles, radishes or daikon, or your choice), cut into matchsticks or thinly sliced
- vinegar (rice vinegar, white balsamic vinegar, or a combination)
- coconut oil, ghee, or olive oil
- mushrooms, thickly sliced
- garlic, minced
- cooked brown rice, warmed
- vegetables (cauliflower, broccoli, spinach, chard, or your choice), steamed or microwaved and cut into bite-sized pieces
- avocado, pitted, peeled, and cut into chunks
- toasted sunflower seeds
- toasted sliced almonds
- cilantro, chopped
- toasted sesame oil
- tamari, soy sauce alternative, or soy sauce
- hot-pepper sauce
- To pickle the vegetables: Place the vegetables in a single layer, if possible, in a wide bowl or glass container and cover with a mixture of vinegar and a bit of water. Chill for at least 20 minutes to marinate.
- To prepare the rice bowls: Heat the oil in a large frying pan over medium heat. Add the mushrooms and cook until they release their juices and begin to brown. Stir in the garlic and cook for another minute or two. Transfer to a bowl and set aside.
- Fry, poach, or soft boil the eggs just enough to keep the yolks runny.
- Layer the rice, mushrooms, cooked vegetables, avocado, sunflower seeds, almonds, pickled vegetables, and cilantro in individual bowls, drizzle with sesame oil, tamari, and hot-pepper sauce to taste, and top with the eggs.