Wok-fried Broccoli Kimchi Bokumbap

Packed with vitamin goodness, this broccoli dish gives you a health and flavour hit all in one!

  • Serves: 4
Wok-fried Broccoli Kimchi Bokumbap
  • For the garnish

    2 spring onion, sliced on deep angle, thin slices
  • Dash of tamari or low sodium light soy sauce
  • Pinch of Japanese chilli flakes - shichimi togarashi (7 varieties of assorted chilli flakes)
  • For the fried rice

    1 tablespoon olive oil
  • 250g uncooked basmati & wild rice mix (85% basmati, 15% wild rice)
  • Water
  • 2 cloves garlic, finely chopped
  • 1 inch piece fresh root ginger, peeled and grated
  • 200g broccoli, washed and sliced into 1cm baby floret pieces, separating the stalk from the floret pieces
  • 100g fresh Shimeji mushroom, root ends discarded, separated into individual mushroom pieces – If you can’t find Shimeji mushroom in your local supermarket use sliced shitake mushrooms instead
  • 1 tbsp mirin
  • 200g kimchi cabbage
  • 2 tbsp reduced-salt soy sauce, plus an extra dash to serve
  • 1 tsp toasted sesame oil
  • Pinch of ground white pepper
  • 4 large organic eggs

Nutrition: per serving

Ingredients

  • For the garnish
    2 spring onion, sliced on deep angle, thin slices
  • Dash of tamari or low sodium light soy sauce
  • Pinch of Japanese chilli flakes - shichimi togarashi (7 varieties of assorted chilli flakes)
  • For the fried rice
    1 tablespoon olive oil
  • 250g uncooked basmati & wild rice mix (85% basmati, 15% wild rice)
  • Water
  • 2 cloves garlic, finely chopped
  • 1 inch piece fresh root ginger, peeled and grated
  • 200g broccoli, washed and sliced into 1cm baby floret pieces, separating the stalk from the floret pieces
  • 100g fresh Shimeji mushroom, root ends discarded, separated into individual mushroom pieces – If you can’t find Shimeji mushroom in your local supermarket use sliced shitake mushrooms instead
  • 1 tbsp mirin
  • 200g kimchi cabbage
  • 2 tbsp reduced-salt soy sauce, plus an extra dash to serve
  • 1 tsp toasted sesame oil
  • Pinch of ground white pepper
  • 4 large organic eggs
Like this recipe? Share it!
Method
  • Place the pre-mixed rice in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes.
  • Check the rice is cooked and drain any excess water in the pan. Remove and fluff the grains with a fork. Set to one side.
  • Heat a small pan, add the olive oil, and crack four eggs. Fry the eggs sunny side up until the base is crispy and the yolk has turned a deeper yellow but still runny. Keep warm in the pan on very low heat.
  • Heat a wok over a high heat and add the rapeseed oil. Add garlic and ginger and stir for a few seconds then add in Tenderstem stalk pieces. Toss cooking for a few seconds, and then add the leafier floret pieces.
  • Add in the mirin and shimeji mushroom pieces. Toss cooking for 30 seconds.
  • Add the cooked rice followed by the kimchi. Stir to combine. Season with tamari or low sodium light soy sauce, toss and stir well to combine and season with toasted sesame oil then a pinch of ground white pepper.
  • Divide into four serving bowls and top with the fried egg on each bowl. Garnish with thinly sliced spring onions, soy sauce and dried smoky Japanese chilli flakes if desired. Eat immediately.
Like this recipe? Share it!

Nutrition: per serving

7-day Veggie Challenge

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.