Quick Weeknight Bibimbap Bowls with Store-Bought Sauce

1.Prepare the rice according to package directions or reheat pre-cooked rice. Once hot, stir 1/2 teaspoon of sesame oil into the rice.

2.While the rice heats, prepare the vegetables. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat.

3.Add the frozen vegetables to the hot skillet. Sauté for 5 to 7 minutes, stirring occasionally, until they are tender-crisp and any excess moisture has evaporated. Season lightly with a pinch of salt and set aside.

4.Prepare the eggs: In a separate small non-stick pan, heat the remaining 1/2 teaspoon of sesame oil over medium heat. Fry the eggs sunny-side up, ensuring the whites are set but the yolks remain runny (this is crucial for mixing the bibimbap).

5.To assemble the bowls, divide the warm rice evenly among serving bowls.

6.Arrange the sautéed vegetables neatly over one side of the rice. If using, place the pre-cooked protein alongside the vegetables.

7.Carefully place one fried egg directly in the center of the bowl, resting on top of the vegetables and rice.

8.Drizzle 2-3 tablespoons of the store-bought Bibimbap sauce over the ingredients (adjust to taste).

9.Garnish the entire bowl with the toasted sesame seeds. Serve immediately, instructing diners to break the yolk and thoroughly mix all components together before eating.