Bibimbap with carrots and courgettes

Name: Bibimbap with carrots and courgettes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 150 g sushi rice; 1 tbsp sriracha chilli sauce; 2 tbsp Japanese rice vinegar; 2 tsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp Vegetable oil; 1 red onion, sliced; 1 carrot, cut into matchsticks; 1 courgette, cut into matchsticks; 2 eggs; ½ tbsp sesame seeds, toasted

The dish uses the spicy siracha sauce mixed with rice vinegar, sesame oil and soy sauce to top a hearty bowl of rice, vegetable and a fried egg.

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Gluten freeVegetarianHealthy

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

150g sushi rice
1 tbsp sriracha chilli sauce
2 tbsp Japanese rice vinegar
2 tsp soy sauce
1 tbsp toasted sesame oil
1 tbsp Vegetable oil
1 red onion, sliced
1 carrot, cut into matchsticks
1 courgette, cut into matchsticks
2 eggs
½ tbsp sesame seeds, toasted

Method

Rinse the rice until the water runs clear. Put in a pan with 220ml water. Bring to the boil, then cover and simmer for 12 minutes, until the water has been absorbed. Set aside for 10 minutes.
Meanwhile, in a small bowl, stir together the sriracha, rice vinegar, soy sauce and sesame oil. Heat ½ tbsp vegetable oil in a wok. Stir-fry the onion with a pinch of salt over a medium- high heat for 5 minutes, until soft. Push to the side of the wok and stir-fry the vegetables for 1-2 minutes. Take off the heat.
Heat the remaining ½ tbsp oil in a frying pan; fry the eggs until the white is set and crispy at the edges. Divide the rice between 2 large bowls; top each with the vegetables and a fried egg, plus the sauce and sesame seeds before serving.