Korean

Korean Rice Bowl

Name: Korean Rice Bowl
Prep time: PT9.00M
Cook time: PT0.00M
Total time: PT11.00M
Yield: 4.00
Cuisine: Korean

(0)

11Min

Intermediate

Ingredients

4 Portions

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

Eggs

1 tbsp

Sesame Seeds

Copy

Nutrition Value

Energy

352.45 kcal

Carbohydrates

40.45 g

Protein

22.54 g

Fats

11.14 g

Information per serving

Step 1

3 Min

Mix garlic, peanut oil, minced beef and MAGGI Seasoning together and set aside for 5 minutes.

Step 2

4 Min

Heat 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 Min

Meanwhile, 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 Min

Place 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.

Step 1 of 4

Mix garlic, peanut oil, minced beef and MAGGI Seasoning together and set aside for 5 minutes.

Step 2 of 4

Step 3 of 4

Meanwhile, heat a non stick frying pan over high heat. Add carrots, and zucchini, half the green onions and cook for 1 minute.

Step 4 of 4

Place 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.