This nourishing bowl of vegetable-based goodness can be whipped up in just 20 minutes.
- 200 g carrot, julienned into 5cm lengths
- 1 capsicum, seeds and stem removed and thinly sliced
- 100 g bean sprouts
- 150 g mixed Asian mushrooms (black fungus, enoki, baby king, shiitake, oyster)
- 100 g spinach leaves
- 4 eggs, preferably free-range
- 6 cups cooked medium grain rice
- kimchi (see note)
- 1 tbsp sesame oil
- gochujang paste (see note)
- toasted white sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Start by preparing the vegetables individually. On medium heat, sauté the carrots, bean sprouts, shiitake mushrooms, spinach leaves and capsicum all separately with 1-2 tbsp of vegetable oil until tender or wilted and season lightly with some salt. It's important to cook them individually as each vegetable will cook at a slightly different time. Set vegetables all aside.
2. Using a small non-stick pan, add some vegetable oil and fry the eggs individually. Season with salt.
3. To serve, place 1½ cups of cooked rice in a medium-sized bowl. Add the vegetables on top arranging them separately, including kimchi as desired. Drizzle a little sesame oil over the dish and add a spoonful of gochujang paste in the middle. Top with one fried egg and sprinkle over toasted sesame seeds.
• Kimchi and gochujang paste are available at most Asian supermarkets. You can also try making your own kimchi.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.