400g cooked rice
or 200g uncooked rice
80g Brussels sprouts
100g courgette, finely shredded
100g carrot, finely shredded
200g leftover turkey, sliced or shredded
2 tbsp light soy sauce
1 tsp garlic cloves, minced
1 tsp sesame oil
1 tsp vegetable oil
2 each medium eggs
2 tsp gochujang (Korean hot pepper paste)
1 tsp black sesame seeds
Cook the rice and keep warm in a rice cooker.
Sauté the brussels sprouts, courgette, and carrots individually and keep separate.
Mix the leftover turkey meat with the soy sauce, garlic and sesame oil and gently fry in 1 tbsp vegetable oil until piping hot.
Fry the two eggs in the remaining 1 tbsp of vegetable oil, keeping them separate in the pan.
To assemble, fill each bowl with rice and place the toppings separately on the rice, with 1 tsp of the hot pepper paste on each bowl and then the egg on top. Garnish with a sprinkle of black sesame seeds.
Serving suggestions: If you don’t like the idea of mixing the hot pepper paste in at the end, add to the leftover turkey meat and cook out when it’s fried.