I received a box of fresh produce and rice from Spekko with a tag saying: inspiration. I had to come up with a recipe using the rice and fresh produce, which included 1 purple cabbage, 3 peppers, 2 bags of Spekko rice, baby fennel, mushrooms and spices. Here’s what I did:
The first thing that popped into my mind was to make stuffed peppers, but I thought that would be a bit boring, so I decided to make a vegetarian version of a Korean dish that I like, called Bibimbap, meaning ‘mixed rice’. It’s essentially fried rice served in a warm (or hot stone) bowl, with sautéed vegetables arranged in separate sections (usually including ground beef) on top with chilli paste and a raw egg in the centre. The dish is served like this and just before you eat it, you take chopsticks and mix it all together. The egg will scramble with the rice because of the hot temperature, but, if raw egg freaks you out, just gently fry or poach the egg and pop it in the centre before serving.
What You Need
1 cup of spekko brown basmati rice
Extra-virgin olive oil or avocado oil
1 clove garlic, very finely chopped
10-12 mushrooms, roughly chopped
2 handfuls of baby spinach
1 large carrot, finely sliced (or julienned)
1/3 head of purple cabbage, finely sliced
1 head baby fennel, finely sliced
Sriracha sauce (traditionally, gochujang is used)
1 red pepper, finely sliced
1 handful of fresh sprouts
2 extra-large free-range eggs
2 spring onions, finely sliced
Toasted sesame seeds
1/ Cook rice according to packet instructions.
2/ Get your sauté pan hot and ready – you’re going to cook the veggies in individual batches and then set them aside in different bowls.
3/ Add a drizzle of oil, then add the garlic, cook for 30 seconds, then add mushrooms. Once mushrooms are cooked, remove from pan, place in a bowl, put the pan back on heat with a drizzle of oil and cook the spinach. Once the spinach has wilted, remove, place in a bowl and set aside. Do the same with the carrot, cabbage and fennel. You want the carrot, cabbage and fennel to be cooked, but they must still retain a crunch.
4/ Once the rice is cooked, add some oil to a wok and start frying the rice. After a few minutes, add a few squirts of Sriracha sauce. This adds a great garlic/chilli flavour. Add more if you don’t mind a little heat. Stir into the rice and fry for another few minutes.
5/Spoon rice into hot stone bowls, or, if you do not have the correct bowls, simply assemble the ingredients in the wok as follows: place each of the vegetables on top of the rice in segments, including the fresh peppers and sprouts. Leave a space in the centre for the eggs.
6/ Break the eggs carefully into the centre of the vegetables. Top with spring onions and sesame seeds and serve. Mix at the table and eat. Add extra Sriracha sauce if needed.