How to make wok fried tenderstem broccoli kimchi bokumbap
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This recipe is a fusion of Chinese and Korean flavours to create a brunch dish. It is the perfect dish to provide you with energy to get you through a long day.
Prep: 5 mins
Cook: 30 mins
Serves 4
For the fried rice
1 tbsp olive oil
250g uncooked basmati and wild rice mix (85 per cent basmati, 15 per cent wild rice)
water
2 cloves garlic, finely chopped
1in piece fresh root ginger, peeled and grated
200g tenderstem 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 shiitake 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
For the garnish
2 spring onions, sliced on deep angle, thin slices
Dash of tamari or low sodium light soy sauce
Pinch of Japanese chilli flakes
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 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 broccoli stalk pieces. Stir-fry for a few seconds, and then add the leafier floret pieces.
Add in the mirin and shimeji mushroom pieces. Stir-fry 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.
Recipe from tenderstem.co.uk
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