I recently joined the Read Aloud Revival premium membership. I have been a long time listener of the podcast and had been interested in joining but always missed the membership opening. They only open twice a year. I have only been a member a few days but have definitely enjoyed it so far. The masterclasses are my favorite part so far but I look forward to exploring more as the year progresses.
One of the RAR member books we are exploring this year is Bee-bim Bop! by Linda Sue Park. I am not sure how, but I had never read this book so I decided to jump ahead and get it from the library before we read it with RAR. This is such a cute book! I pre-read it and when I saw the recipe I knew I had to modify it for our family. We had it for lunch that day and the kids loved it! I read the story at the table and it was a big hit too. I can’t wait to read it again with RAR and do more fun activities.
I have seen many versions of this recipe with many spellings. I am not sure which one is correct so I am going with my inspiration – the book.
Bee-bim Bop
- 2 bags riced cauliflower (I use the organic frozen from Costco but you could also make your own using 1 head of cauliflower)
- 1 tsp ghee, additional for sauteing (you could also use refined coconut oil)
- salt to taste
- 4 carrots, sliced very thinly using a vegetable peeler or spiralizer
- 2 cups fresh spinach
- 1/8 cup chicken broth
- 4 eggs
- 3 green onions, chopped
- 1 lb thinly sliced boneless beef (ground meat will work in a pinch)
- 1/4 cup fish sauce
- 1/4 cup coconut aminos
- 2 garlic cloves, grated
This dish is served family style so each ingredient gets its own bowl. Be sure to have several on hand.
Combine fish sauce, coconut aminos and grated garlic in a bowl. Place thinly sliced beef (or ground beef) into the mixture. Let marinate while you prepare the other ingredients. When ready, place meat with marinade in a saute pan and cook through. Place in a serving bowl and top with green onion.
Prepare cauliflower rice with ghee and salt. I use the frozen version so its just a matter of putting cauliflower, ghee and salt in a pot and sauteing until heated through. Set aside.
Saute carrot slices in more ghee or coconut oil until carrots are tender. Sprinkle with a little salt and put in a small serving bowl.
Saute spinach using chicken broth, be sure to drain excess broth. Place in a small serving bowl.
Crack eggs into a bowl, mix them like you plan to make scrambled eggs. Melt some ghee or coconut oil in a saute pan. While pan is hot, pour a small amount of the scrambled egg mixture into the pan. It should be just enough to spread into a thin layer, similar to a crepe. Cook 1-2 minutes and then flip and cook on the other side. Place egg “pancake” on a plate and make another one, repeat until you have used all the eggs. Roll and slice egg into ribbons. Place in a serving bowl.
When ready to serve, place all ingredients on the table family style. Spoon some cauli rice in to each persons bowl then let them choose which toppings they want. Assemble, mix it all up and enjoy!
I highly recommend reading the book at the table. You can do it before you serve or after. My kids liked assembling their bowl the way they did in the book but there is no wrong way to do it, it always turns out delicious and nutritious!
