Meat free meals

Korean rice bowl

This healthy dinner is a great way to use up excess veg from the bottom of your fridge

SERVES 2

READY IN 15 mins

DAIRY FREE | GLUTEN FREE | VEGETARIAN

100g basmati rice
3tbsp vegetable oil
2 garlic cloves, crushed
150g mixed mushrooms, roughly chopped
1 carrot, cut into very thin matchsticks
100g baby spinach leaves
½tbsp dark soy sauce
2 large eggs
60g bean sprouts
2 spring onions, finely sliced Small handful of coriander leaves, chopped
Hot chilli sauce, to serve

1 Cook the rice, according to the pack instructions.

Meanwhile heat 1tbsp of the oil in a large frying pan over a medium heat, add the garlic and cook for 30 secs, then add the mushrooms. Cook for 1 min, then push them to one side of the frying pan, add the carrot and keep it in another part of the pan; heat for 2 mins. Finally, add the spinach in