Korean Lunch Bowl
PREP 10 MIN•COOK 5 MIN
DF
GF
NS
NF
V
Number of servings
2
4 large eggs
3⁄4 cup (130g) microwave brown rice cooked according to packet instructions
1 cup (150g) frozen podded edamame defrosted
2⁄3 cup (100g) kimchi
3⁄4 cup (80g) red cabbage thinly shredded
2 red radishes thinly sliced
2 tsp black sesame seeds (or white sesame seeds)
salt & pepper, to taste
Place eggs in a saucepan of cold water and bring to the boil. Simmer for 5 minutes, remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.
Add rice to serving bowl and top with edamame, kimchi, cabbage, radish and eggs, scatter over sesame seeds and season with salt and pepper to serve.
Energy (kJ)
1732 kJ / 413 cals
Protein
26.5 g
Fat
18.7 g
Sat. Fat
3.5 g
Carbs
32.8 g
Sugar
2.6 g
Fiber
6.8 g
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