Save to your scrapbook
Bibimbap with carrots and courgettes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
½ tbsp sesame seeds, toasted
1. 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.
2. 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.
3. 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.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.