Korean Rice Bowl (Bibimbap) by Katie Kirk | Fast Running

Ingredients

• 240g Basmati brown rice
• 240g Basmati white rice
• 2x 250g precooked pouches of rice
• 2 carrots, peeled and coarsely grated
• 100g beansprouts
• 150g spinach
• 1 large courgette, cut into ‘moon shapes’
• 250g chestnut mushrooms, sliced
• 120g frozen peas
• Soy sauce or Tamari
• 2 salmon fillets – cook on a foil-lined baking tray @ 200ᵒC for 13mins
• 200g rump steak – very thinly sliced to allow fast cooking time
• 400g chicken thighs – season and grill on highest temperature for 13mins
• 1 tin of black beans
• Extra egg per person
• 2 large eggs