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Bibimbap Korean-Style Mushroom Rice Bowl

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soups dairy free nut free vegetarian lunch korean

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Ingredients

1-1/4 cups whole grain brown rice

4 tablespoons olive oil, divided

2 eggs

2 carrots, julienned

1 cup Crimini mushrooms, sliced

1 zucchini, sliced into thin strips

1 cup packed baby spinach

1 cup bean sprouts

2 tablespoon soy sauce

1 tablespoon hot chili garlic sauce

1/2 teaspoon sugar

2 tablespoons low-sodium beef stock

2 Tablespoons toasted sesame oil

Toasted sesame seeds, for garnish

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