Korean Spicy Rice Bowl
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Ingredients
  • 1tbsp Coconut oil
  • 2 Chicken breastscut into chunks
  • 4 Spring onionssliced
  • 2cm Fresh gingergrated
  • 2 Garlic clovescrushed
  • 1 Red chillideseeded and finely chopped
  • Red cabbagesliced
  • 6 pieces Baby sweetcorncut in half
  • 2large handfuls Beansprouts
  • 1handful Baby spinach
  • 3tbsp Tamari
  • 2tbsp Rice vinegar
  • Fresh corianderto garish
  • 200g Cooked brown rice
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