Préparation des repas. Une excellente façon de simplifier les déjeuners à l’école, au bureau ou lors de vos déplacements !
Cook the Dainty Jasmine Rice according to package instructions. When done, set aside to cool.
Bring a pot of salted water up to a boil and preheat a medium non-stick sauté pan over high heat.
Add 2 tbsp vegetable oil into the hot sauté pan and cook the sliced beef, about 5 minutes, or until fully done. Set aside to cool.
4. Place the spinach or kale into the boiling water. Allow to cook for 30 seconds and scoop out into a bowl and refresh under cold water. Bring the water back to a boil and add in the bean sprouts. Allow to simmer 2 minutes. Remove the bean sprouts and refresh under cold water. Drain and squeeze the spinach of excess water and place into a small bowl. Do the same with the sprouts and place into a separate small bowl. Dress each with 2 tbsp sesame oil, 1 tbsp soy sauce, and 1 tbsp toasted sesame seeds. If it needs a touch more salt, add in a splash more soy. Set aside.
Heat the frying pan over high heat. Add 2 more tbsp of vegetable oil. Add in the mushrooms and sauté until lightly colored, about 5-7 minutes. Set aside to cool.
Whip out the sauté pan and place back on medium heat. Add 1 tbsp vegetable oil and add in the egg. Swirl to cover the whole pan into a thin pancake like size. Reduce heat to low and cover. Allow the egg to gently cook through, about 4-5 minutes. Slide the egg out onto a plate and allow to cool. Roll the egg and slice into thin strips.
In a medium sized mixing bowl, whisk together all the sauce ingredients. Set aside.
To prepare, spoon some cooked Dainty Kimora Rice into the bottom of 6 sealable containers. Mix and match the toppings, beef, spinach or kale, sprouts, egg, mushrooms, carrot, and green onion. Seal and place in the fridge.
When ready to serve, drizzle some of the prepared sauce on top.
Vous pouvez utiliser ce que vous voulez ou ce que vous avez sous la main pour cette recette, c’est aussi simple que ça !
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