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Korean stir fried rice with poached eggs
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| Ingredients | |
| 200g | Meat |
| Smoky barbecue sauce 2 tbsp | |
| 2 tbsp | Chili sauce |
| Soy sauce dash | |
| White rice | |
| 150g | button mushrooms |
| Two cloves | garlic |
| Chopped chili | |
| 1/2 head | Savoy cabbage |
| Six | eggs |
| Toasted sesame seeds | |
| Coriander | |
Method:
1. Pull apart 200g of meat? Add smoky barbecue sauce, Add chili sauce and Add a dash of soy sauce.
2. Cook one mug of rice to boiling water and cook
3. Fry 150g of button mushrooms with two cloves of garlic and some chopped chili
4. Add in the meat, keeping the pan moving until the dish caramelises. Add the warm cooked rice and half a sliced Savoy cabbage
5. Pat it all down, then crack open 2 eggs and stir it in to give a fried egg rice kind of vibe, then pat it down right up the edges, so that it’s like like a giant rice crisp
6. Poach four eggs for 2-4 minutes then add on top of the dish, then scatter some toasted sesame seeds over the top and add one more splurge of chili sauce with a touch of mint or coriander.
The dish should be crispy at the bottom when ready to serve.
Recipe uploaded with Shop'NCook for iPhone.
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