<p>This light meal offers a rich blend of vitamins, minerals, and antioxidants from a variety of vegetables, combined with the protein and healthy fats from eggs and olive oil. The addition of ginger, kimchi and gochujang not only enhances flavour but also offers benefits to your gut microbiome and digestive health thanks to their fermented properties. Find out how simple, nutritious recipes like this fit into our <a href="https://numi.org.uk/how-it-works">holistic health approach</a>.</p><h4>Method</h4><p><strong>Step 1. </strong>Cook rice according to packet instructions</p><p><strong>Step 2. </strong>In a large frying pan, add the oil and the spring onions. Stir them around and pile to the one side of the pan, leaving them to cook</p><p><strong>Step 3. </strong>Add the cabbage to the pan and the grated ginger. Leave in a pile to warm through</p><p><strong>Step 4. </strong>Add the carrot, toss around and warm, sprinkle over the sesame seeds and pile into a corner of the pan</p><p><strong>Step 5. </strong>Add the bell pepper to the pan and cook for a minute</p><p><strong>Step 6. </strong>Add the green leaves, toss with the chilli and cook until just wilted</p><p><strong>Step 7. </strong>Season the ingredients in the pan with a small amount of salt</p><p><strong>Step 8. </strong>Now we're ready to plate! Add the rice to your bowl, then the vegetables, keeping them in their individual piles, rather than mixing together</p><p><strong>Step 9. </strong>In the hot pan, crack an egg to quickly fry, only until the white is cooked through but the yolk is still runny. Then slide out on top of your plated vegetables and rice bowl</p><p><strong>Step 10. </strong>Add the kimchi, gochujang and soy sauce (if required) to the bowl</p><p><em><strong>Chef Gino's Top Tip: </strong>This dish is all about the prep! Carefully preparing and weighing all your ingredients before you start cooking will make the end product look and taste even better!</em></p>