Korean Rice Bowl
Intermediate
•11 Min
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This Korean style poke bowl is sure to be a hit with the whole family.
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Ingredients
4
Portions
ingredient_quantity
recipe ingredient
Garlic Puree
1
tsp
Peanut Oil
1
tbsp
Honey
1
tbsp
Lean minced beef
200
g
Carrots, thinly sliced
200
g
Zucchini
200
g
Bean Sprouts
100
g
Red capsicum, sliced
200
g
Spring onions
4
Sprigs
( 100 g )
Shiitake Mushrooms
100
g
Maggi Original Seasoning
2
tbsps
Sambal Oelek
1
tbsp
Rice, white, long-grain, regular, unenriched, cooked without salt
300
g
Egg, lightly beaten
3
Sesame Seeds
1
tbsp
Utensils and appliances
Papertowel
Nutritional Information
Nutrition Table Footer
Carbohydrates
40.45 g
Energy
352.45 kcal
Fats
11.14 g
Protein
22.54 g
Nutrition Table Footer
3 min
4 min
2 min
2 min
Recipe steps
11 min
Step 1
Mix garlic, peanut oil, minced beef and MAGGI Seasoning together and set aside for 5 minutes.
Recipe steps
11 min
Step 2
Heat a medium fry pan. Add mince mixture and cook for 3 – 4 minutes stirring continuously until lightly brown. Move mince to the side of the pan and crack eggs in
Recipe steps
11 min
Step 3
Meanwhile, heat a non stick frying pan over high heat. Add carrots, and zucchini, half the green onions and cook for 1 minute.
Recipe steps
11 min
Step 4
Place mince, snow peas, bean sprouts and mushrooms on top of rice. Top with fried eggs and finish with remaining spring onions, chilli and lime if desired.