Bibimbap

5
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Korean in origin, bibimbap is a one-bowl dish of rice and vegetables topped with an egg and meat or tofu – here we’ve used lean turkey

Ingredients

White Long Grain Rice, dry

125 g

Sesame Oil

1 tablespoons

Carrots, raw

150 g, peeled and cut into matchsticks

Mushrooms

120 g, Shiitake, sliced

Courgette

1 medium, diced

Beansprouts

200 g

Spinach

200 g

Turkey Breast Mince, raw

250 g

Soy Sauce

1 tablespoons, (ensure gluten-free)

Rice Wine Vinegar

1 tablespoons

Egg, whole, raw

4 medium, raw

Chilli Sauce

2 tablespoons, (ensure gluten-free), to serve

Instructions

  1. Rinse the rice under cold water until the water runs clear. Transfer to a pan; cover with 250ml cold water. Bring to the boil, then reduce to a simmer. Cover and cook for 12 minutes. Remove from the heat for 5 minutes. Fluff up the grains of rice with a fork.
  2. Meanwhile, heat half the sesame oil in a large wok or frying pan over a medium-high heat. Add the carrots and mushrooms and stir-fry for 3-4 minutes. Remove from the wok with a slotted spoon. Stir-fry the courgette and beansprouts for 3-4 minutes, then return the carrots and mushrooms to the wok. Stir in the spinach to wilt, then season to taste.
  3. Meanwhile, heat the remaining oil in another frying pan and cook the turkey over a medium-high heat for 3-5 minutes or until cooked through. Stir in the soy sauce, vinegar and cooked veg.
  4. Poach the eggs in a pan of simmering water for 2-3 minutes for a slightly runny yolk. Divide the rice between 4 bowls. Top with the vegetables and turkey, a poached egg and a drizzle of chilli sauce.

Start eating better than ever!