Karaage Chicken And Black Rice Bowls

For a versatile and healthy meal, these black rice bowls loaded with bok choy, radish, mushrooms and runny eggs, topped with crispy karaage chicken are a definite winner.

SERVES: 4

• 1 packet Rangitikei Karaage Chicken
• 4 free range eggs
• 2 x 250g microwave black rice pouches
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 black garlic clove or 1 teaspoon black garlic paste
• 1 bok choy, thinly sliced
• 2 radishes, thinly sliced
• 2 cups mushroom (we used enoki and shiitake)
• 1 tablespoon togarashi
• 2 spring onion, sliced

Cook karaage chicken in the oven or air fryer as per packet instructions. Set aside.

Bring a small pan of water to the boil. Add the eggs and cook over a medium-high heat for 6 minutes (for a runny yolk). Plunge into ice cold water, then peel and cut in half.

While the eggs are cooking, heat the rice according to packet instructions. In a small bowl, mix together the rice vinegar, sugar and garlic and add to the warmed rice. Toss through the sliced bok choy and radishes.

To cook the mushrooms, heat a splash of oil in a small fry pan on medium-high heat. Fry the mushrooms for a couple of minutes on each side, until golden. Season with salt.

When the chicken is ready, divide the warm black rice, karaage chicken, eggs and mushrooms between four bowls. Sprinkle with togarashi and garnish with spring onions.

Tip: You can find black garlic or block garlic paste from most specialty stores, or alternatively, substitute with fresh garlic.