Wok-fried Tenderstem Kimchi Bokumbap

This fried rice dish is packed with healthy ingredients - it's the perfect meal to provide you with energy to get through a long day!

  • Serves: 4
  • Cooking Time: 30 minutes
kcal 417
Wok-fried Tenderstem Kimchi Bokumbap
  • 250g uncooked basmati and wild rice mix
  • 2 tbsp rapeseed oil
  • 4 large eggs
  • 2 cloves garlic, finely chopped
  • 2.5 cm piece fresh root ginger, peeled and grated
  • 320g Tenderstem broccoli, washed and sliced into 1cm pieces, separating the stalk from the florets
  • 100g fresh Shimeji mushrooms, separated into individual mushroom pieces (use sliced shiitake mushrooms if you can’t find shimeji mushrooms)
  • 1 tbsp mirin
  • 200g kimchi cabbage
  • 2 tbsp reduced-salt soy sauce, plus an extra dash to serve
  • 1 tsp toasted sesame oil
  • 2 spring onions, thinly sliced, to garnish
  • Pinch of ground white pepper
  • Pinch of Japanese chilli flakes, to garnish

Nutrition: per serving

  • kcal417
  • fat13g
  • sat2.4g
  • carbs59.2g
  • sugar4.6g
  • fibre5.2g
  • protein18.1g
  • salt1.9g

Ingredients

  • 250g uncooked basmati and wild rice mix
  • 2 tbsp rapeseed oil
  • 4 large eggs
  • 2 cloves garlic, finely chopped
  • 2.5 cm piece fresh root ginger, peeled and grated
  • 320g Tenderstem broccoli, washed and sliced into 1cm pieces, separating the stalk from the florets
  • 100g fresh Shimeji mushrooms, separated into individual mushroom pieces (use sliced shiitake mushrooms if you can’t find shimeji mushrooms)
  • 1 tbsp mirin
  • 200g kimchi cabbage
  • 2 tbsp reduced-salt soy sauce, plus an extra dash to serve
  • 1 tsp toasted sesame oil
  • 2 spring onions, thinly sliced, to garnish
  • Pinch of ground white pepper
  • Pinch of Japanese chilli flakes, to garnish
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Method
  • Place the rice in a fine mesh sieve. Wash under running water until the water runs clear. Place the rice in a medium pan and add 400ml cold water. Bring to the boil then cover with a tight fitting lid and turn the heat down to low. Cook the rice for 20-25 minutes. When the rice is cooked, drain any excess water. Fluff the grains with a fork and set to one side.
  • Heat a small pan, add 1 tablespoon of the oil and the eggs. Fry the eggs for 1 minute until the base is crispy and the yolk has turned a deep yellow but is still runny. Keep warm in the pan on a very low heat.
  • Heat a wok over a high heat and add the remaining oil. Add the garlic and ginger and stir for a few seconds, then add in the Tenderstem stalk pieces. Toss, cooking for a few seconds, then add the leafier floret pieces.
  • Add in the mushrooms then the mirin. Toss, cooking for 30 seconds.
  • Add the cooked rice followed by the kimchi, then stir to combine. Add the soy sauce, toss and stir well to combine. Season with the sesame oil and a pinch of ground white pepper. Divide between 4 serving bowls. Top each bowl with a fried egg and garnish with the spring onions, extra soy sauce and chilli flakes. Eat immediately.

For more recipes please visit www.tenderstem.co.uk

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Nutrition: per serving

  • kcal417
  • fat13g
  • sat2.4g
  • carbs59.2g
  • sugar4.6g
  • fibre5.2g
  • protein18.1g
  • salt1.9g

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