Leftover Rice Korean Breakfast Bowl

Name: Leftover Rice Korean Breakfast Bowl
Yield: 5 servings
Cuisine: South African
Ingredients: 125 ml Long Grain Rice, uncooked; 250 ml Boil Water; 15 ml Stock Powder; 750 ml Leftover Rice; 2 Smoked Chicken breasts, sliced; 15 ml Toasted Sesame Oil; 250 g Mushrooms, sliced; 2 large Carrots, grated; 15 ml toasted Sesame Seeds; 30 ml Olive Oil; 5 Eggs; 30 ml Thick Chilli Sauce

Sean Strydom @Sean_Strydom

Port Elizabeth

Leftover Rice Korean Breakfast Bowl

Sean Strydom @Sean_Strydom

Saved

Ingredients

5 servings

125 mlLong Grain Rice, uncooked
250 mlBoil Water
15 mlStock Powder
750 mlLeftover Rice
2Smoked Chicken breasts, sliced
15 mlToasted Sesame Oil
250 gMushrooms, sliced
2large Carrots, grated
15 mltoasted Sesame Seeds
30 mlOlive Oil
5Eggs
30 mlThick Chilli Sauce

Saved

Steps

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.
2

Add leftover Rice and Chicken to the sauce and combine. Set aside.
3

Heat wok and add Sesame Oil. Add Mushrooms to the wok and fry. When Mushrooms are almost cooked, add Carrots to the wok.
4

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