This recipe is quick and easy to make, and really good for you – packed with plenty of protein, it’ll fill you up perfectly after a long day at the office. We also heated up leftovers for lunch the next day, minus the egg.
I would recommend paying a visit to your local Asian supermarket or to buy gochujang paste – Waitrose sell it too but you get a lot less for your money! Gochujang is made up of red chillies and fermented bean curd blended with glutinous rice, and you’ll have to trust me when I say it tastes a lot better than it sounds. It’s sweet and tangy, and unlike anything you’ve had before. If you can’t get your hands on it, make a substitute paste of 2 tbsp of red chilli pepper flakes moistened with soy sauce and a sprinkling of brown sugar.
Grated carrot is a great addition to this dish – it’s a fantastic way of adding vegetables in a way that you simply just don’t notice when eating it. If you want to add more veg, spring onions and tenderstem broccoli work really well.