Nadia Lim's bibimbap bowl

For the parents of young children, from newborn to school age, Nadia Lim's new cookbook "Yum!" will become an essential go-to for nutritious meals - backed by two of NZ's leading pediadiatric dietitians - that all the family will be eager to tuck into. Here's taster...

Ingredients

1½ Tbsp	soy sauce
1 tsp	brown sugar
1 tsp	finely grated fresh ginger
2 cloves	garlic, minced
1 tsp	sesame oil
1½ cups	jasmine or short grain rice
2¼ cups	water
½ head	broccoli, finely chopped
400g	lean beef or free-range chicken or pork mince
100g	shiitake mushrooms, finely diced (optional)
4 large handfuls	baby spinach, chopped

To serve

4	free-range eggs
1-2	carrots, coarsely grated or cut into fine matchsticks
½	cucumber, thinly sliced
1 Tbsp	toasted sesame seeds
To taste	finely sliced spring onion, kimchi and extra chilli sauce (optional, for adults)

Directions

1. In a small bowl mix soy sauce, brown sugar, ginger, garlic and sesame oil. Set aside.
2. Combine rice and water in a medium pot. Bring to the boil, cover and reduce to lowest heat to cook for 15 minutes. Turn off the heat and leave rice to steam (still covered) for a further 8 minutes.
3. Heat a drizzle of oil in a large fry pan on medium-high heat. Cook mince/tofu and mushrooms (if using) until well browned, breaking up the mince as it cooks. Add soy sauce mixture and continue cooking for a few more minutes until the mince starts caramelising a little. Set aside and keep warm.
4. Heat another drizzle of oil in the fry pan and add broccoli and spinach. Cook for a few minutes until spinach has wilted. Mix cooked vegetables through the rice.
5. Heat another drizzle of oil in the fry pan the broccoli was cooked in and carefully crack in eggs, one by one. Cook for a few minutes until whites have set and yolks are soft.
6. To serve, divide rice between bowls and top with a small pile of mince/tofu, carrot and cucumber. Top each bowl with a fried egg and sprinkle over sesame seeds. For adults (or keen kids), serve with spring onions, chilli sauce and kimchi on the side.