Veggie bibimbop

Make a restaurant-worthy version of the classic Korean dish.

“This meat-free stir-fry combines ginger, garlic, and hearty veggies such as bok choy which is rich in vitamins K, C, and A,” says Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer.


½ teaspoon olive oil
½ teaspoon sesame oil
1 small clove of garlic, minced
½ teaspoon ginger, minced
¾ cup black rice, cooked
½ teaspoon tamari
½ teaspoon fish sauce
1 egg
½ cup spinach
1 baby bok choy
¼ cup shiitake mushrooms
½ cup zucchini noodles
¼ cup julienned carrots
¼ cup kimchi
1 teaspoon sesame seeds
1 teaspoon sriracha
2 teaspoon green onions, thinly sliced


In a small pan, heat the sesame and olive oil over medium heat. Add the garlic and ginger and sauté for one minute until fragrant. Add the rice, tamari, and fish sauce. Sauté until the mixture begins to crisp up, about 7 minutes. Remove rice from the pan, set aside to cool. 

Using the same pan without cleaning it, fry the egg just until the whites set, without flipping it over. (For meal prep, the egg should be slightly undercooked so it is perfectly done when reheated at the office.) 
Place the rice mixture and egg in a container with a tight lid. 
In a large steaming basket, place the spinach, bok choy, shiitakes, zucchini noodles, and carrots in sections keeping all ingredients separate from each other. Steam for 5 to 7 minutes. Place all steamed veggies in an airtight container. 
Place the kimchi and sriracha in a separate container and the sesame seeds and green onions in another separate container. Store everything in the fridge.


Heat the rice and egg in the microwave for 90 seconds.
Heat the steamed veggies in the microwave for 45 seconds. 
Add the veggies to the rice and egg and top with kimchi, sesame seeds, sriracha, and green onions.  
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