Create a veg-filled feast of bold Korean flavours in just minutes with crispy honey, soy & ginger mushrooms over brown rice, sesame spinach, pickled carrot and a runny fried egg on top. Finish with a drizzle of fiery Sriracha sauce!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||5.9 g|
|Protein||2.3 g||10.3 g|
|Salt||0.41 g||1.79 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Top, tail, peel and grate the carrot[s] and add to a small bowl with the rice vinegar and a pinch of salt
Mix it all together and set aside – this is your pickled carrot
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, tear the chestnut mushrooms into the pan and cook for 3 min or until beginning to soften
Tip: Try not to stir the mushrooms too often, as this will stop them from caramelising!
Heat a separate, large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, crack the eggs into the pan and cook, covered, for 2-3 min or until done to your liking
Meanwhile, add the baby leaf spinach to a colander over the sink and pour the boiled water over it until wilted
Next, run cold water over the wilted spinach until cool enough to handle
Squeeze the excess water out of the spinach (clean hands is the best way), then add it to a bowl with the toasted sesame oil, sesame seeds and a pinch of salt – this is your sesame spinach
Once the mushrooms have caramelised, reduce the heat to medium-low and add the ginger paste, honey and soy sauce
Cook for 30 secs further or until fragrant and thickened slightly – these are your ginger mushrooms
Serve the heated rice, ginger mushrooms, pickled carrot and sesame spinach in bowls and top with the fried eggs
Drizzle the Sriracha (can't handle the heat? Go easy!) over the top and enjoy!