Fructose Free Thai Basil Mushroom Bibimbap with Chiles
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the bibimbap sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
For the mushrooms
- 1 lb mixed mushrooms (shiitake, cremini, or oyster), stems trimmed, sliced ¼ inch thick
- 3 cloves garlic, minced
- 2 red thai chiles, thinly sliced
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/2 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 cup fresh thai basil leaves, loosely packed
- 2 tbsp neutral oil, divided
For the vegetables
- 2 cups baby spinach
- 2 medium carrots, julienned
- 2 cups bean sprouts
- 1 tbsp sesame oil
- ½ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
- salt and pepper, to taste
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the gochujang, sesame oil, soy sauce, rice vinegar, and sugar in a small bowl until smooth. Set aside.
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