Brown Rice Bibimbap

Brown Rice Bibimbap

Brown Rice Bibimbap

  • Ready in 30 min.
  • Serves 2


  • 1 pkg (250 g) PC® Blue Menu Whole Grain Brown Rice
  • 2 tbsp (25 mL) reduced sodium soy sauce
  • 2 tsp (10 mL) rice wine vinegar
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 mL) sriracha sauce or other Asian hot sauce
  • 1 tsp (5 mL) granulated sugar
  • 1 tbsp (15 mL) canola oil
  • 2 cups (500 mL) sliced shiitake mushroom caps
  • 1 tbsp (15 mL) minced garlic
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 cup (250 mL) julienned carrots
  • 3/4 cup (175 mL) English cucumber, thinly sliced in half-moons
  • 4 cups (1 L) loosely packed baby spinach
  • 2 PC® Blue Menu Oméga-3 White Eggs - Large
  • 1/4 cup (50 mL) green onions, thinly sliced on diagonal


  1. Squeeze rice pouch gently all over to break the rice apart. Tear top corners of pouch about 1/2 inch (1 cm). Place pouch, upright, in the microwave and heat on HIGH for 1 minute and 30 seconds. Let stand in microwave 1 – 2 minutes. Caution: Pouch will be hot. Carefully remove from microwave holding sides. Pour into a bowl and stir.
  2. Whisk together soy sauce, vinegar, sesame oil, sriracha, sugar and 1 tbsp (15 mL) water in small bowl. Set aside.
  3. Heat 2 tsp (10 mL) of the canola oil in large nonstick frying pan over medium-high heat. Cook mushrooms for 2 minutes. Add garlic and hot pepper flakes; cook for 1 minute. Add rice and one-third of soy sauce mixture; cook for another 2 minutes or until heated through. Transfer to bowl; cover with foil to keep warm. Using paper towels, wipe pan clean.
  4. Place carrots and cucumbers each in separate small bowls. Divide remaining soy sauce mixture between bowls; toss to combine. Set aside.
  5. Return frying pan to stove top. Heat remaining 1 tsp (5 mL) canola oil over medium-high heat. Cook spinach, tossing often, for 30 seconds; transfer to bowl and keep warm.
  6. Return frying pan again to stove top over medium-high heat. Crack eggs into pan; cook for 3 minutes, turning once halfway. Remove from heat.
  7. To serve, divide rice mixture between two dinner bowls. Divide spinach, carrots and cucumber between the bowls, arranging around outer edges of rice. Place a fried egg in the centre of each dish. Sprinkle with green onions; drizzle with any remaining dressing from bowls containing carrots or cucumbers.

Nutritional Information

Per serving

  • Calories 430 cal
  • Fat 17 g
  • Sodium 650 mg
  • Carbohydrate 59 g
  • Fibre 8 g
  • Protein 15 g
  • Omega 3 polyunsaturated fat 0.6 g
  • Source of Omega
  • High in Fibre
  • Excellent Source of Vitamin A
  • Source of Iron
  • Source of Potassium