Essential Cuisine Veggie Bibibap

Cooking Time

Ingredients

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Ingredients

  • ml sesame oil
  • g carrots, peeled and cut into fine strips
  • g norimaki, shredded
  • g courgettes, cut into fine strips
  • g beansprouts
  • g water chestnuts
  • g shiitake mushrooms, washed and sliced
  • g cold rice
  • ml gluten free soy sauce
  • g water
  • g Essential Cuisine Master Stock Base
  • g spring onions, finely sliced
  • g cracked black pepper
  •   10 eggs
  • ml vegetable oil
  • g bamboo shoots

Method

  • 1

    Step 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

    Step 2

    Stir in the rice, soy sauce, Essential Cuisine Master Stock Base, water, spring onions and black pepper, fry for 4-5 minutes or until the rice is heated through to the required temperature n a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny Serve the rice dish in warmed bowls and top with the fried egg
  • 3

    Step 3

    In a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny
  • 4

    Step 4

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

Ingredients

  • 50 ml sesame oil
  • 300 g carrots, peeled and cut into fine strips
  • 300 g norimaki, shredded
  • 300 g courgettes, cut into fine strips
  • 600 g beansprouts
  • 250 g water chestnuts
  • 400 g shiitake mushrooms, washed and sliced
  • 1000 g cold rice
  • 50 ml gluten free soy sauce
  • 50 g water
  • 50 g Essential Cuisine Master Stock Base
  • 100 g spring onions, finely sliced
  • 10 g cracked black pepper
  • 10 eggs
  • 100 ml vegetable oil
  • 200 g bamboo shoots