Korean Turkey and Sesame Egg Bowl
with Sticky Rice and Marinated Veggies- Egg
- Sesame
- Soy
- Wheat
- Sulphites
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
Ingredients: Ground turkey • Calrose rice • Grade A egg • Cucumber • Honey garlic sauce (soy) (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) • Carrot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, sugar, salt) • Sesame seeds • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion • Gochugaru chili flakes.
Ingredients
250 g
Ground Turkey
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Sticky Rice
(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
2 unit(s)
Green Onion
4 g
Gochugaru Chili Flakes
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
¾ tbsp
Oil*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut cucumber into 1/4-inch rounds.
- Thinly slice green onions.
- To a medium bowls, add half the rice vinegar, half the ginger-garlic puree and soy sauce. Stir to combine.
- Add cucumbers, carrots and half the green onions to the bowl. Toss to combine. Season with salt and pepper. Set aside.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add honey garlic sauce, Gochugaru, remaining rice vinegar, 1/4 cup (1/3 cup) water and remaining ginger-garlic puree. Cook for 1-2 min, stirring often, until coated. Season with salt and pepper.
- Meanwhile, In a medium non-stick pan, heat 1 tbsp (2 tbsp) butter and sesame seeds over medium.
- Crack in 2 (4) eggs into the pan with seeds. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! )
- Fluff rice with a fork. Season with salt
- Divide rice, beef and marinated veggies between bowls.
- Top rice with egg and sprinkle remaining greens onion over beef.
