One-pot Korean Tofu & Egg Rice (in Rice Cooker)
Nutritionally Balanced Recipe | Serves 2
Prep: 5mins | Cook: 25mins
Total: 30mins
Ingredients you need:
♥ 375g vegetables (100g oyster mushroom, 50g shiitake mushroom (10g dried), 30g kelp (10g dried), 195g cabbage)
♥ 2 tsp extra virgin olive oil (10mL)
♥ 2 tsp sesame oil (10mL)
♥ 0.5 cup brown rice (100g)
♥ 150mL boiled water
♥ 1/2 packet of Heartful Flavours Korean Bibimbap
Choose your protein:
♥ 300g soft or silken tofu and 3 eggs, beaten
♥ Alternatives: 350g tofu or tempeh, cubed or 300g no added salt chickpeas or 250g salmon or 250g seafood or 250g prawns or 4 eggs or 240g skinless chicken breast, thickly sliced (half the amount if choosing two proteins)
Optional:
♥ 1 chilli, sliced
♥ 1 shallot, sliced
Create Healthy Meals in 3 Steps:
1. Rehydrate shiitake mushroom and kelp with 150mL boiled water.
2. Rinse rice in pot with water added to the required fluid level. Add in soaked shiitake mushroom and kelp including the liquid, other vegetables, your chosen protein, Heartful Flavours Korean Bibimbap and extra virgin olive oil. Turn on rice cooker (if rice cooker turns to keep warm before finishing, stir the ingredients and turn on again).
3. When rice cooker is finished, mix altogether. Top with optional shallots and chilli. Drizzle over sesame oil, serve and enjoy!
Each Serve Gives You:
♥ 2.5 serves of vegetables
♥ 1.5 serve of meat/alternatives
♥ 1.5 serves of grains
The Australian Dietary Guidelines
Nutrition Information
Create this healthy One-pot Korean Tofu & Egg Rice (in Rice Cooker). Your heart and taste buds will thank you!
Check out our recipe video!
