Korean Spinach and Rice Bowls
Course: Main Skill level: easy Serves: 4 Vegetarian
■ 4 tbs kecap manis
■ 2 tbs soy sauce
■ 1 tbs chilli sauce
■ 250 g (9 oz) basmati rice
■ 3 tbs toasted sesame oil
■ 3 carrots, cut into matchsticks ■ 300 g (10½ oz) shiitake mushrooms ■ 1 x 450 g bag spinach
■ 4 medium eggs
■ 2 tsp toasted sesame seeds
■ 2 tbs crispy dried onions
1 Mix together the kecap manis, soy and chilli sauces.
2 Cook the rice in boiling water for 10 to 12 minutes. Drain well and keep hot.
3 Meanwhile, heat 1 tablespoon of the oil and fry the carrots for 4 to 5 minutes until just tender. Remove and set aside. Add a further 1 tablespoon of oil to the pan and fry the mushrooms for 3 minutes. Remove and set aside.
4 Place the spinach in a large bowl, cover with clingfilm and microwave on high for 3 to 4 minutes until just wilted.
5 Place the rice in the centre of 4 bowls. Place the carrots, mushrooms and spinach around the edges in separate piles.
6 Heat the remaining oil in the frying-pan and fry the eggs according to taste. Spoon the sauce over the bowls and top with eggs. Sprinkle with sesame seeds and crispy onions.
Kecap manis is a sweetened soy sauce. Find it in the Asian grocery section of supermarkets or online.