Leftover Korean rice bowl recipe

  • Serves 4
  • 5mins to prepare and 15mins to cook
  • 460 calories / serving
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Based on the traditional Korean dish bibimbap, this is perfect for a quick meal – rice topped with a fried egg, ham and veg stir-fry and flavoured with a splash of chilli and soy sauces. This recipe is a quick and easy leftovers idea from our ham, leek and mushroom pie dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

Cook the rice according to the pack instructions.

While the rice cooks, heat 1 tbsp of the sesame oil in a wok or large non-stick frying pan until hot. Add the stir-fry vegetable mix and ham and cook for 4–5 minutes. Stir in the chilli sauce and soy sauce and cook for 1‑2 minutes.

Add the remaining sesame oil to a large non-stick frying pan and fry the 4 eggs for 2–3 minutes, or until done to your liking. Drain the rice and divide between 4 bowls. Spoon over the stir-fry and top each with an egg.

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Please note that 300g (10oz) of ham is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g long grain rice
  • 30ml (2tbsp) toasted sesame oil
  • 350g (12 1/2oz) vegetable and beansprout stir fry
  • 300g (10oz) leftover cooked bone-in ham, sliced into matchsticks
  • 15ml (1tbsp) chilli sauce
  • 15ml (1tbsp) soy sauce
  • 4 eggs
  • Energy 1945kj 460kcal 23%
  • Fat 20g 29%
  • Saturates 5g 25%
  • Sugars 5g 6%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 47.9g Protein 25.5g Fibre 2.2g


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