Traditionally made with beef, this take on the classic Korean rice dish is a thumbs up for vegetarians
Calorie controlled cooking spray
280 g, extra-firm, cut into 3cm cubes
Egg, whole, raw
4 large, raw
250 g, peeled and coarsely grated
20 g, finely grated
2 clove(s), crushed
Yutaka Korean Kimchi
140 g, spicy (vegetarian)
Brown rice, Microwaveable
3 tablespoon(s), dark
- Mist a large wok or frying pan with cooking spray and fry the tofu over a medium-high heat for 3-4 minutes or until golden on all sides. Transfer to a plate and keep warm. Mist the pan again and fry the eggs for 3-4 minutes until the whites are crisp but the yolks are still runny, or as desired. Remove to another plate and set aside, covered, to keep warm.
- Mist the pan again and fry the carrots, ginger and garlic for 2 minutes, then add the kimchi. Cook for another minute, stirring constantly. Stir in the spinach until wilted, then add the rice and soy sauce and stir until the rice mixture is piping hot. Add the tofu and gently mix in.
- Divide between four bowls. Top with a fried egg to serve.
You could add ZeroPoint™ broccoli florets to your meal for a bit of extra crunch and flavour