Chicken and Cauliflower Rice Bibimbap

Bibimbap is a Korean dish that consists of rice, meat and mixed vegetables. There are several variations of the dish and sometimes it is even served in a hot stone that makes the rice get crispy. My version uses cauliflower rice as a base and is a great meal for any night of the week! I cook the vegetables individually in a large pan so I can keep the veggies separated for pictures, but you can probably just throw it all in a pan if you want!

Serves 3-4

Ingredients

3 Chicken Breasts

2 Bags of TJ’s Cauliflower Rice

4 eggs (1 per person)

3 Cups of Kale

1 Pack of Shitake Mushrooms

1 Large Zucchini

2 Cups of Shredded Carrots

1 White Onion Thinly Sliced

Olive Oil

Trader Joe’s Soyaki Sauce

Soy Sauce

Sriracha

1. Heat a medium sized pan over medium heat and add 2 tablespoons of olive oil. Add cauliflower rice and stir occasionally until tender and heated through. I typically keep the cauliflower rice on the stove the entire time I am cooking the chicken and veggies.

2. Heat about 1 tablespoon of olive oil in a larger pan over medium high heat. Thinly slice onions and add to pan. Sauté until golden brown and translucent. Remove onions and set on serving platter. Cover with aluminum foil to keep warm.

3. Dice zucchini and add to the pan. I typically cut the zucchini length wise into 4 sections and dice from there. I like to really brown the zucchini because it gives it a nice flavor and helps to soften the zucchini. Add the zucchini to the pan; add a pinch of salt and sauté for 5-6 minutes until browned and crispy.

4. Add carrots to pan (you can cook at the same time as zucchini on the other side of the pan), add a pinch of salt and sauté until softened, about 5 minutes.

5. Remove carrots and zucchini and cover with aluminum foil.

6. Add kale to the pan and add about ¼ cup of water. This helps the kale to cook down and become tender. Sauté for about 5 minutes until it is completely cooked down. Once it is cooked add another pinch of salt, remove and cover with aluminum foil.

7. Slice the shitake mushrooms and add them to the pan. The kale and mushrooms are the only vegetables that you really need to cook on their own. Add 2 tablespoons of soy sauce to the diced mushrooms and stir around the pan. The soy sauce gives the mushrooms an amazing flavor. Once they are sautéed remove and cover with aluminum foil.

8. Dice the chicken before you add it to the pan. Right when you add it to the pan add about ¼ of a cup of Soyaki sauce to the pan. This helps the sauce to thicken and coat the chicken. Cook for about 8 minutes until you are sure that the chicken is cooked through. Remove the chicken and once again cover it with foil.

9. Wipe out the pan you used for the veggies and chicken with a paper towel. Add another tablespoon of olive oil and crack eggs into the pan. Pan fry egg for 2-3 minutes until it cooked to your liking. I like my eggs sunny side up for presentation but you could also flip it to ensure it is cook more.

10. Assemble Bibimbap! Start with the cauliflower rice, add the veggies and chicken, top with an egg and some Sriracha!

Tips: I know this recipe seems super time consuming, but it is really just sautéing veggies, and it is definitely worth it! There are a few tips to make it go quicker and taste great. Salt the vegetables at all stages, this helps build flavor. Keep the pan pretty hot the whole time, this helps the veggies get crisp and cook quickly. Use the same tray and piece of aluminum foil for when you take the veggies off the pan. Let me know if you have any questions!