Free From Recipes

Korean Spicy Rice Bowl

Why do recipe books always try and complicate their recipes?! Honestly, if I were to cook this recipe as per the instructions, I’d have to use just about every pan in my cupboard! So if you’re looking for a quick, healthy and dairy free meal, put the recipe books away and give this a go instead.

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Korean Spicy Rice Bowl
Korean spicy rice bowl
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 1 tbsp Coconut oil
  • 2 Chicken breasts cut into chunks
  • 4 Spring onions sliced
  • 2 cm Fresh ginger grated
  • 2 Garlic cloves crushed
  • 1 Red chilli deseeded and finely chopped
  • Red cabbage sliced
  • 6 pieces Baby sweetcorn cut in half
  • 2 large handfuls Beansprouts
  • 1 handful Baby spinach
  • 3 tbsp Tamari
  • 2 tbsp Rice vinegar
  • Fresh coriander to garish
  • 200 g Cooked brown rice
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 1 tbsp Coconut oil
  • 2 Chicken breasts cut into chunks
  • 4 Spring onions sliced
  • 2 cm Fresh ginger grated
  • 2 Garlic cloves crushed
  • 1 Red chilli deseeded and finely chopped
  • Red cabbage sliced
  • 6 pieces Baby sweetcorn cut in half
  • 2 large handfuls Beansprouts
  • 1 handful Baby spinach
  • 3 tbsp Tamari
  • 2 tbsp Rice vinegar
  • Fresh coriander to garish
  • 200 g Cooked brown rice
Korean spicy rice bowl
Instructions
  1. In a large flat bottomed pan or a wok, melt the coconut oil. Add the chicken and cook for around 5 minutes until well browned.
  2. Throw in the spring onions, chilli, ginger and garlic and give it a good stir round.
  3. Throw in all the vegetables and stir fry for around 5 minutes or until cooked through.
  4. Add the cooked rice and give it a good stir round.
  5. Finally, pour in the tamari and rice vinegar, stir round and heat through for a minute. Garnish with fresh coriander and serve.
Recipe Notes

Korean spicy rice bowl

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