Dial it up to delicious with Tilda Basmati rice. This joyous favourite is nutty and wholesome with a satisfying and moreish bite, and is ready in minutes. Adding a tasty source of fibre to your midweek meals has never been easier.
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For more information visit tilda.com
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 packs Tilda Coconut Basmati rice
- 150g carrots, cut into very thin strips
- 150g daikon radish, peeled & cut into thin strips
- 150g bean sprouts
- 150g cucumber, halved lengthways & cut into thin strips
- 2 tbsp vegetable oil
- 200g mushrooms
- 300g spinach
- 4 eggs
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- Toasted sesame seeds, to serve
- Gochujang sauce
- 3 tbsp Gochujang chilli paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, crushed
Method
- Place all the ingredients for the Gochujang sauce in a bowl, cover and set aside.
- Pour the rice in a large pan of boiling water and cook for 20–30 mins or until just tender. Drain the rice and serve in 4 individual bowls.
- Place the carrots in a large pan of boiling water and cook for 1 min or until just cooked. Remove with a slotted spoon and set aside. Repeat with the daikon, bean sprouts and cucumber. Keep all your vegetables separate in little piles.
- In a frying pan, add 1 tbsp of oil and cook the mushrooms and stir-fry for 5 mins or until cooked. Remove and set aside. Add the remaining oil and add the spinach. Cook for 1–2 mins or until just wilted. Remove and set aside.
- In the same pan, fry the eggs and set aside.
- Divide the rice between four bowls and place an egg in the centre of each bowl. Arrange the vegetables around the egg. Sprinkle each dish with sesame oil, soy sauce and toasted sesame seeds.
- Serve with the Gochujang sauce.
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