Korean Style Bibimbap

There’s no need to purchase pricey pre-cooked rice; simply simmer basmati rice for 12 minutes, drain, then allow to cool completely before using in this recipe.

Heat 2 tablespoons of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for five minutes until the base of the rice becomes crisp, then remove and separate into two bowls.

Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for two to three minutes. Spoon in the soy sauce and brown sugar, then stir-fry for a further two minutes.

Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.