Korean rice bowls
4
Easy
5 minutes
10 minutes
Craving something yummy that won’t take forever and a day to make, especially after a long, hard day with the new year in full swing? Try these Korean rice bowls – a great way to use up leftover protein – made with Woolworths Egg Fried Rice and fresh herbs. Topped with soft, sunny side up eggs, it’s sunshine and pure comfort in a bowl.
Ingredients
Method
- 1 tbsp sesame oil
- 4 extra large free range eggs
- 500 g Woolworths Egg Fried Rice
- 250 g leftover mince
- 2 spring onions, finely sliced
- 10 g basil
- 10 g coriander
- 10 g mint
Method
Ingredients
1. Heat the sesame oil in a large non-stick pan over high heat. Fry the eggs sunny side up for 5 – 8 minutes.
2. In the meantime, warm the Woolworths Egg Fried Rice in the microwave for 3 minutes, according to the package instructions.
3. Follow with the leftover mince, by placing it in a microwave-safe bowl and heat for 5 minutes, stirring at 1 minute intervals.
4. Mix the spring onion and herbs together and serve with the hot rice, gooey eggs and mince.
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