Bibimbap

Total Time
0:25
Prep
0:10
Cook
0:15
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.

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