Recipe Inspiration

Ingredients...

50ml Sesame oil

300g Carrots, peeled and cut into fine strips

100g Nori seaweed, shredded

300g Courgette, cut into fine strips

600g Beansprouts

200g Bamboo shoots

250g Water chestnuts

400g Shiitake mushrooms, washed and sliced

1kg Cold rice, cooked in 30g Essential Cuisine Aromatic Stock Base

50ml Gluten free soy sauce

50ml Water

100g Asian Korean Style Base

100g Spring onions, finely sliced

10g Cracked black pepper

10 Eggs

100ml vegetable oil

To garnish:

Toasted sesame seeds

Method...

1. Heat the sesame oil in a suitable wok over a medium heat, add the carrots and stir fry for 2-3 minutes. Add the courgettes, beansprouts, bamboo shoots, water chestnuts and mushrooms and cook for a further 2-3 minutes until the vegetables begin to soften.

2. Stir in the rice, soy sauce, Asian Korean Style Base, water, spring onions and black pepper, fry for 4-5 minutes or until the rice is heated through to the required temperature.

3. In a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny.

4. Serve the rice dish in warmed bowls and top with the fried egg.

Chefs Tip: Add roasted or BBQ’d meats marinaded in our Asian Korean Style Base.