DAY 1 - Chinese Egg Wrap - Korean Rainbow Rice Bowl - Sticky Pork Belly

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

cooked rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a protein-rich alternative.

Prepare rice using a rice cooker or follow package instructions.

Chop spring onions and set aside.

Prepare prawns by removing the head and shell, then devein them.

Chop zucchini into slices and then into strips.

Chop half a carrot into slices and then into strips.

Slice mushrooms and chop peppers into thin slices.

Chop the ends off the enoki mushrooms.

Wash a handful of spinach.

In a saucepan, combine 2 tablespoons chili paste, 1 tablespoon sesame seeds, 3 tablespoons sprite, 1 tablespoon water, and 1 tablespoon sesame oil. Stir and heat until fragrant.

Sauté spinach in a skillet until wilted, about 2-3 minutes.

Sauté carrots in the same skillet until tender, about 3-4 minutes.

Sauté zucchini until slightly softened, about 2-3 minutes.

Sauté enoki mushrooms until cooked through, about 2-3 minutes.

Blanch bean sprouts in boiling water for 1-2 minutes, then drain.

In a bowl, layer cooked rice, prawns, spinach, carrots, zucchini, enoki mushrooms, and bean sprouts in sections.

Drizzle with the chili sauce and sprinkle with sesame seeds and sliced spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens