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) |
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Directions
- In a small bowl mix soy sauce, brown sugar, ginger, garlic and sesame oil. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
