Korean Spinach and Rice Bowls

The People's Friend - - Cookery -

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.

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