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...
|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|
|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|
|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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- 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.