Korean Rice Bowl
11Min
Intermediate
Ingredients
4
Portions
ingredient_quantity
recipe ingredient
1
tsp
Crushed garlic
1
tbsp
Peanut Oil
1
tbsp
Honey
200
g
Lean minced beef
200
g
Carrot, Peeled, Cut Into Thin Matchsticks
200
g
Zucchini, grated
100
g
Bean Sprouts
200
g
( 1 )
Red Capsicum, sliced thinly
4
Sprigs
( 100 g )
Spring onions, finely sliced
100
g
Shiitake Mushrooms
2
tbsps
Maggi Original Seasoning
1
tbsp
Sambal Oelek
300
g
Cooked rice
3
Eggs
1
tbsp
Sesame Seeds
.
Nutrition Value
Energy
352.45 kcal
Carbohydrates
40.45 g
Protein
22.54 g
Fats
11.14 g
Information per serving
Instruction
11 Minutes
-
Step 1
3 MinMix garlic, peanut oil, minced beef and MAGGI Seasoning together and set aside for 5 minutes. -
Step 2
4 MinHeat a medium fry pan. Add mince mixture and cook for 3 – 4 minutes stirring continuously until lightly brown. Move mince to the side of the pan and crack eggs into pan. Cook sunny side up for 3 minutes or until desired. -
Step 3
2 MinMeanwhile, heat a non stick frying pan over high heat. Add carrots, and zucchini, half the green onions and cook for 1 minute. -
Step 4
2 MinPlace mince, snow peas, bean sprouts and mushrooms on top of rice. Top with fried eggs and finish with remaining spring onions, chilli and lime if desired.
Comment 2