Korean stir-fried rice
When I went to Korea everyone was eating a really popular dish called bibimbap. It's basically varying combinations of greens, rice, egg, condiments, sauces and pickles that you bring together yourself at the table. I took that inspiration and injected it into this stir-fried beef and rice dish with lots of colour, flavour and texture. If you're lucky, you'll get crispy rice at the edges and fluffy rice in the middle. Serve with hot chilli sauce for an added kick.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 mug (320g) of brown or white basmati rice
- 200 g leftover cooked brisket
- 2 tablespoons BBQ sauce
- 2 tablespoons hot chilli sauce
- low-salt soy sauce
- 2 tablespoons sesame seeds
- 2 cloves of garlic
- 1 fresh red chilli
- 150 g button mushrooms
- sesame oil
- 1/2 a Savoy cabbage
- 5 large free-range eggs