Leftover Rice Korean Breakfast Bowl

Name: How to cook Leftover Rice Korean Breakfast Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Sean Strydom

Leftover Rice Korean Breakfast Bowl

Ingredient

Food ration :

5 servings

125 ml

Long Grain Rice, uncooked

250 ml

Boil Water

15 ml

Stock Powder

750 ml

Leftover Rice

Smoked Chicken breasts, sliced

15 ml

Toasted Sesame Oil

250 g

Mushrooms, sliced

large Carrots, grated

15 ml

toasted Sesame Seeds

30 ml

Olive Oil

Eggs

30 ml

Thick Chilli Sauce

Cooking instructions

* Step 1

Add the rice, water and stock powder to a saucepan bring back to the boil. Simmer for 12-15 mins until the stock has been absorbed and rice is tender.

* Step 2

Add leftover Rice and Chicken to the sauce and combine. Set aside.

* Step 3

Heat wok and add Sesame Oil. Add Mushrooms to the wok and fry. When Mushrooms are almost cooked, add Carrots to the wok.

* Step 4

Stir to combine and coat Carrots with Sesame Oil. Add half of the Sesame Seeds to the wok and stir well. Set aside.

* Step 5

Heat the Olive Oil in a non-stick pan set over a high heat. Fry eggs so the white crisps up nicely round the edges.

* Step 6

Spoon the rice into large bowls and arrange the Mushrooms and carrots on top. Place fried Egg on top. Finish each with a sprinkle of Sesame Seeds and a dollop of chilli sauce.