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
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
Korean BBQ sauce makes a great accompaniment to this dish!