serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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Ingredients
- 200 g carrot, julienned into 5cm lengths
- 1 capsicum, seeds and stem removed and thinly sliced
- 100 g bean sprouts
- 150 g mixed Asian mushrooms (black fungus, enoki, baby king, shiitake, oyster)
- 100 g spinach leaves
- 4 eggs, preferably free-range
To serve
- 6 cups cooked medium grain rice
- kimchi (see note)
- 1 tbsp sesame oil
- gochujang paste (see note)
- toasted white sesame seeds
Instructions
1. Start by preparing the vegetables individually. On medium heat, sauté the carrots, bean sprouts, shiitake mushrooms, spinach leaves and capsicum all separately with 1-2 tbsp of vegetable oil until tender or wilted and season lightly with some salt. It's important to cook them individually as each vegetable will cook at a slightly different time. Set vegetables all aside.
2. Using a small non-stick pan, add some vegetable oil and fry the eggs individually. Season with salt.
3. To serve, place 1½ cups of cooked rice in a medium-sized bowl. Add the vegetables on top arranging them separately, including kimchi as desired. Drizzle a little sesame oil over the dish and add a spoonful of gochujang paste in the middle. Top with one fried egg and sprinkle over toasted sesame seeds.
Note
• Kimchi and gochujang paste are available at most Asian supermarkets. You can also try .
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
