Suggested number of servings: 5
Cooking tools :
# Food processor # Pot # Stove # Rice cooker # Peeler # Knife # Spatula
# Chopping board # Food tong # Pan # Bowls # Strainer
Ingredients :
123 g (1/2 cup) lean beef
108 g (2 cups) spinach
105 g (1 cup) bean sprouts
22 g (10 pieces) dried shiitake mushrooms
108 g (1 whole) carrot
279 g (1 1/2 cup) brown rice
30 ml (2 tablespoons) tomato or chili sauce
5 g (1 clove) garlic
30 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) sesame oil
5 ml (1 teaspoon) honey
15 ml (1 tablespoon) oil
4 pieces dried seaweed
265 g (5 whole) eggs
A pinch of salt and pepper
Preparation :
1. Wash the rice and cook in a rice cooker.
2. Mince the beef using a food processor.
3. Blanch the spinach and bean sprouts separately.
4. Peel the carrot and slice thinly.
5. Chop the garlic into small pieces.
6. Soften the mushrooms by soaking in hot water for 30 minutes.
7. Drain the water and remove the stems of the soaked mushrooms.
8. Slice the mushrooms into thin slices.
Let’s cook:
1. Marinate the beef with soy sauce,garlic, sesame oil, honey, pepper and salt in a bowl.
2. Set aside for about 30 minutes.
3. Stir-fry the beef with a little oil until cooked and set aside.
4. Repeat step 3 with mushrooms.
5. Fry the eggs, sunny side up style, 1 at a time.
6. Put the rice into a bowl and using a food tong, arrange the meat, assorted vegetables, mushrooms and seaweed around the rice with an egg in the centre.
7. Pour some soy sauce and tomato or chili sauce on top of the rice.
8. Serve warm.
Recipe & tips extracted from Junior Chef Cookbook Vol 1: Let’s Play Healthy Cooking, courtesy of Nutrition Society of Malaysia; to view the entire book, visit www.nutriweb.org.my
Cooking tools :
# Food processor # Pot # Stove # Rice cooker # Peeler # Knife # Spatula
# Chopping board # Food tong # Pan # Bowls # Strainer
Ingredients :
123 g (1/2 cup) lean beef
108 g (2 cups) spinach
105 g (1 cup) bean sprouts
22 g (10 pieces) dried shiitake mushrooms
108 g (1 whole) carrot
279 g (1 1/2 cup) brown rice
30 ml (2 tablespoons) tomato or chili sauce
5 g (1 clove) garlic
30 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) sesame oil
5 ml (1 teaspoon) honey
15 ml (1 tablespoon) oil
4 pieces dried seaweed
265 g (5 whole) eggs
A pinch of salt and pepper
Preparation :
1. Wash the rice and cook in a rice cooker.
2. Mince the beef using a food processor.
3. Blanch the spinach and bean sprouts separately.
4. Peel the carrot and slice thinly.
5. Chop the garlic into small pieces.
6. Soften the mushrooms by soaking in hot water for 30 minutes.
7. Drain the water and remove the stems of the soaked mushrooms.
8. Slice the mushrooms into thin slices.
Let’s cook:
1. Marinate the beef with soy sauce,garlic, sesame oil, honey, pepper and salt in a bowl.
2. Set aside for about 30 minutes.
3. Stir-fry the beef with a little oil until cooked and set aside.
4. Repeat step 3 with mushrooms.
5. Fry the eggs, sunny side up style, 1 at a time.
6. Put the rice into a bowl and using a food tong, arrange the meat, assorted vegetables, mushrooms and seaweed around the rice with an egg in the centre.
7. Pour some soy sauce and tomato or chili sauce on top of the rice.
8. Serve warm.
Nutrient content per serving Calorie : 422 kcal
Carbohydrate : 52.5 g
Protein : 19.8 g
Fat : 14.7 g
Recipe & tips extracted from Junior Chef Cookbook Vol 1: Let’s Play Healthy Cooking, courtesy of Nutrition Society of Malaysia; to view the entire book, visit www.nutriweb.org.my
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