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KOREAN TURKEY BIBIMBAP

  • Timer Prep 11 min
    Cook 9 min
  • Chart 822.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Peel and cut the carrots into strips. Halve lengthways, deseed and thinly slice the cucumber. Trim and shred the salad onions. Quarter the mushroom.

Method

  1. 1 Cook the rice according to pack instructions.
  2. 2 Meanwhile, heat a drizzle of the vegetable oil in a non-stick frying pan and stir-fry the carrots until softened.
  3. 3 Remove to a bowl, then, in the same way, stir-fry the cucumber slices, salad onions, and finally the mushrooms.
  4. 4 Heat 1 tbsp oil in the pan and fry the turkey strips for 6-7 minutes.
  5. 5 Stir in the accompanying sauce and cook for a further 2 minutes, stirring.
  6. 6 Divide the rice between 2 serving bowls.
  7. 7 Top with the turkey strips and vegetables, placing them over the rice and arranging them so they are kept separate.
  8. 8 In another pan, fry the eggs in the remaining oil and put one on top of each bowl.
  9. 9 Serve immediately.