Ingredients

50g Brown Rice
1 tbsp Extra Virgin Olive Oil
2 Spring Onions, chopped
50g Purple cabbage, shredded
1 tsp Ginger
1 Carrot, grated
1 tsp Sesame Seeds*
1/4 Bell Pepper, sliced
50g Baby Spinach
1 Red Chilli Pepper, chopped
1 tbsp Kimchi
1 tsp Gochujang Paste
1 tbsp Soy Sauce
2 Eggs*
40g Frozen Edamame Beans

*Warning! Contains known allergens

Substitution: Make it vegan by using 100g of tofu per serving

Method

Step 1. Cook rice according to packet instructions

Step 2. In a large frying pan, add the oil and the spring onions. Stir them around and pile to the one side of the pan, leaving them to cook

Step 3. Add the cabbage to the pan and the grated ginger. Leave in a pile to warm through

Step 4. Add the carrot, toss around and warm, sprinkle over the sesame seeds and pile into a corner of the pan

Step 5. Add the bell pepper to the pan and cook for a minute

Step 6. Add the green leaves, toss with the chilli and cook until just wilted

Step 7. Season the ingredients in the pan with a small amount of salt

Step 8. Now we're ready to plate! Add the rice to your bowl, then the vegetables, keeping them in their individual piles, rather than mixing together

Step 9. In the hot pan, crack an egg to quickly fry, only until the white is cooked through but the yolk is still runny. Then slide out on top of your plated vegetables and rice bowl

Step 10. Add the kimchi, gochujang and soy sauce (if required) to the bowl

Chef Gino's Top Tip: This dish is all about the prep! Carefully preparing and weighing all your ingredients before you start cooking will make the end product look and taste even better!

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