Quick Korean Chicken & Veggie Rice Bowl
with Fried Egg & Sriracha Dressing
This speedy Korean-inspired rice bowl is packed with bold flavours and satisfying textures. Savoury chicken is served over fluffy rice with veggies for a zingy crunch, then topped with a golden fried egg. A drizzle of sriracha dressing adds a burst to finish things off.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 sachet
Sweet Soy Seasoning
1 packet
Microwavable Basmati Rice
1
Carrot
1 packet
Sriracha
1 packet
Baby Spinach Leaves
1 sachet
Sesame Seeds
1
Red Radish
1 packet
Shredded Cabbage Mix
1 packet
Sesame Dressing
Not included in your delivery
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Thinly slice carrot into sticks. Thinly slice cucumber into rounds.
• Slice chicken breast into thin strips.
• In a small bowl, combine sriracha, sesame dressing and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
TIP: Sriracha is slightly spicy, use less if you're sensitive to heat.
• While the eggs are frying, add carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave carrot on high until just tender, 2-3 minutes.
• Drain carrot, then return to the bowl. Add baby spinach leaves, shredded cabbage mix and a drizzle of white wine vinegar, toss to coat. Season to taste and cover to keep warm.
• Microwave basmati rice until steaming, 2-3 minutes.
• Meanwhile, return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 3-4 minutes.
• Divide rice, veggies, radish and Korean chicken between bowls.
• Top with a fried egg and drizzle over sriracha dressing.
• Garnish with sesame seeds to serve. Enjoy!
