Sushi rice bowl with beef, egg & chilli sauce

Sushi rice bowl with beef, egg & chilli sauce

  • Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Sticky and delicious, sushi rice is more versatile than you may think and is great in a stir fry

Nutrition: per serving
NutrientUnit
kcal621
fat23g
saturates5g
carbs63g
sugars8g
fibre2g
protein41g
salt3.2g
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Ingredients

Method

  • STEP 1

    Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.

  • STEP 2

    Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.

  • STEP 3

    Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.

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    Rating: 5 out of 5.21 ratings
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