Tuesday: Bibimbap

I made this recipe by request from Joe. It has an unusual name, but it's basically rice, ground meat and vegetables. It's one of those great recipes that you can make nearly everyone happy with and you can choose what veggies you want. This can also be easily made to please vegetarians and omit the meat and maybe add in some tofu. Oh and soy beans would be good, too. By the way, we eat out of Tupperware containers at our house. Well, Joe does. He hates the sound of the fork hitting a glass plate hence the not-so-fancy-bowl that I used for the picture.

Ingredients:
3/4 cup soy sauce
6 tablespoons toasted sesame oil
4 tablespoons light brown sugar
1 pound ground turkey, beef, or pork (*I almost always use Turkey instead of beef).
2 tablespoons vegetable oil
1/2 slices onion
4 cloves of garlic, minced
4 large eggs
2 cups cooked rice (Chinese takeout works well)
Assorted vegetables (shredded carrot, bell pepper, broccoli, canned baby corn, spinach, bean sprouts, red onion, whatever you want)

Preparation:
1 Mix together the first three ingredients; set aside.

2 In a pan, brown the meat, onion and garlic in half the vegetable oil, about 5 minutes. Add half the soy-sauce mixture and continue cooking until the liquid is absorbed, 3 to 4 minutes. Add in vegetables and saute until cooked, but firm.

3 In another pan, fry the eggs in the remaining vegetable oil (*I used Pam cooking spray), 4 to 5 minutes. The egg is supposed to be sunny side up, but Joe is not a fan so I do them over easy. You basically just put the egg on top of the veggies then cut it up and mix it into the food so the yolk becomes part of the sauce. Either way you do it (or not at all by omitting the egg all together) it doesn't matter.

4 Divide the rice among 4 bowls. Arrange some vegetables and meat and an egg in each. Drizzle the remaining soy-sauce mixture over the top.

Tomorrow will be "left over day" since we have plenty of Bean Burrito Casserole and Bibimbap in the fridge. No cooking until Thursday!