Sun. Sep 25th, 2022
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  • Ingridient:
  • 1 1/3 cups brown rice
  • 1 tbsp rice bran oil
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger grated
  • 500g beef mince(qeema)
  • 1/2 cup Korean BBQ sauce
  • 2 carrots
  • 2 cucumbers (kheera)sliced
  • 2 green onions, sliced
  • 2 tbsp roasted peanuts,chopped
  • 1/2 tsp sesame (till )seeds
  • Sriracha(hot souce type) chilli sauce, to serve
  • Method:
  • Cook rice following absorption method on packet.
  • Meanwhile, heat wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add egg. Swirl to coat base of wok. Cook, without stirring, for 1 minute or until set. Transfer to a chopping board Roll up slice.
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  • Add remaining oil to wok. Add garlic and ginger. Stir-fry for 30 seconds or until fragrant. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Add B.BQ sauce. Cook, stirring, for 2 minutes or until sauce has boiled and reduced.
  • Using a julienne peeler, cut carrots into long thin strips, or thinly slice.
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  • Divide rice among serving bowls. Top with mince mixture, carrot, cucumber, omelette, onion, peanuts and sesame seeds. Drizzle with chilli sauce. Serve.

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