Ingredients: 400g cooked rice or 200g uncooked rice 80g brussels sprouts – finely shredded 100g courgette – finely shredded 100g carrots – finely shredded 200g leftover turkey meat 2 tbsp Wing Yip Light Soy Sauce 1 tsp garlic - minced 1 tsp Wing Yip Sesame Oil 2 tbsp vegetable oil 2 eggs 2 tsp Korean hot pepper paste (gochujang) 1 tsp black sesame seeds
Method: 1. Cook the rice and keep warm in a rice cooker. 2. Sauté the brussels sprouts, courgette, and carrots individually and keep separate. 3. Mix the leftover turkey meat with the soy sauce, garlic and sesame oil and gently fry in 1 tbsp vegetable oil until piping hot. 4. Fry the two eggs in the remaining 1 tbsp of vegetable oil, keeping them separate in the pan. 5. To assemble, fill each bowl with rice and place the toppings separately on the rice, with 1 tsp of the hot pepper paste on each bowl and then the egg on top. Garnish with a sprinkle of black sesame seeds.
Serving suggestions: If you don’t like the idea of mixing the hot pepper paste in at the end, add to the leftover turkey meat and cook out when it’s fried.