Vegetarian Bibimbap

Warm sesame oil in a large skillet over medium heat.

Sauté carrots and zucchini until they begin to soften, about 5 minutes.

Stir in bean sprouts, bamboo shoots, and mushrooms; cook until carrots are tender, about 5 more minutes.

Season with salt and pepper to taste. Transfer vegetables to a bowl.

In the same skillet, add cooked rice, scallions, soy sauce, and ground black pepper.

Stir and cook over medium heat until the rice is hot. Remove from heat.

In a separate nonstick skillet, cook eggs sunny-side up, turning once until firm, about 3 minutes.

Divide the rice mixture among 4 bowls.

Top each bowl with a portion of the vegetable mixture and one egg.

Serve with Sriracha on the side for mixing into the bibimbap.