Bibimbap with pork, bean sprouts & egg
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Comfort food, Korean style, bibimbap means ‘mixed rice’ and is a complete meal in a bowl
Ingredients
Brown Rice, dry
125 g
Beansprouts
160 g
Sesame Seeds
2 teaspoon(s)
Sesame Oil
2 teaspoon(s)
Reduced salt soy sauce
2 tablespoon(s)
Pork fillet, lean, raw
400 g, fat trimmed, thinly sliced
Garlic
2 clove(s), crushed
Carrots, raw
2 medium, cut into thin matchsticks
Red pepper
1 medium, deseeded and thinly sliced
Green Beans
200 g, trimmed and halved
Calorie controlled cooking spray
4 spray(s)
Egg, whole, raw
4 medium, raw
Chilli Sauce
1 tablespoon(s)
Instructions
1
Bring a large pan of water to the boil, add the rice and cook for 25 30 minutes, until tender. Drain well.
2
Meanwhile, combine the bean sprouts, sesame seeds, 1 tsp of the oil and 1 tbsp of the soy sauce in a medium bowl. Set aside for 20 minutes to marinate.
3
Toss the pork in a bowl with the garlic and remaining sesame oil. Heat a large nonstick wok or a deep frying pan over a medium-high heat. Stir-fry the pork, in batches, for 2-3 minutes until golden. Transfer to a plate and cover with kitchen foil to keep warm.
4
Add the carrots, pepper and beans to the wok and stir-fry for 2-3 minutes, until just tender. Add the remaining soy sauce and stir-fry until combined.
5
Meanwhile, mist a large nonstick frying pan with cooking spray and fry the eggs over a medium-high heat until just set.
6
Divide the rice between bowls. Top with the pork, bean sprouts, veggies and eggs, and serve with the chilli sauce.
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