3 servings

prep time 20 min


  • 175 g of Pulled Oats® Natural
  • 2 cm fresh ginger
  • 300 g basmati rice
  • 1 garlic clove
  • 3 tbsp sesame oil
  • 2 tbsp sesame seeds
  • pinch of salt
  • 1 carrot
  • ½ cucumber
  • 150 g shiitake mushrooms
  • 80 g fresh spinach
  • 100 g mung bean sprouts
  • 3 eggs
  • 3 tbsp soy sauce
  • 60 ml sweet chili sauce


  1. Cook the rice according to the instructions on the packet.
  2. Cut carrots and cucumbers into thin sticks. Halve the mushrooms. Parboil the spinach quickly in salted water.
  3. Chop the garlic and ginger. In one pan, fry the Pulled Oats® and sesame seeds in a little oil. In another, fry the mushrooms for a few minutes. Season to taste with salt.
  4. Place the cooked rice in the bottom of a bowl (one large or several smaller serving bowls). Arrange the vegetables and Pulled Oats® to form a palette of colours on top of the rice. Fry the eggs on one side and place them on top of the serving in the bowl(s).
  5. Bibimbap is best enjoyed after adding a little sweet chili sauce, sesame oil and soy sauce, and mixing them evenly.

Categories: Asian, Lactose-free, Main Dish, Milk-free, Salads, Vegetarian, Wok

In this recipe we used: Pulled Oats® Natural 175 g