Recipe Inspiration

Ingredients...

50ml sesame oil

300g carrots, peeled and cut into fine strips

300g norimaki, shredded

300g courgettes, cut into fine strips

600g beansprouts

250g water chestnuts

400g shiitake mushrooms, washed and sliced

1kg cold rice, cooked in Essential Cuisine Asian Aromatic Base

50ml gluten free soy sauce

50ml water

50g Essential Cuisine Asian Master Base

100g spring onions, finely sliced

10g cracked black pepper

10 eggs

100ml vegetable oil

200g bamboo shoots

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 mushrooms and greens and cook for a further 2-3 minutes until the vegetables begin to soften

2. Stir in the rice, soy sauce, Essential Cuisine Asian Master 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

Korean BBQ sauce makes a great accompaniment to this dish!