Bitsa Bowl

Method

1. Rinse the sushi rice under cold running water until the water runs clear to remove excess starch. Transfer to a steamer and steam until tender and cooked through, approximately 25 minutes.
2. Bring a pot of water to the boil. Place the broccolini in a steamer basket and steam until just tender, approximately 10 minutes. Set aside.
3. Heat a pan or wok over medium heat. Add the mince and cook, breaking it up, until evenly browned and cooked through.
4. Add the Lee Kum Kee Oyster Sauce, Lee Kum Kee Dark Soy Sauce, brown sugar, garlic, basil and chillies. Stir well to coat the mince and allow the sauce to caramelise slightly. Add the chopped cashews and steamed broccolini, tossing gently to combine.
5. Add the steamed sushi rice and mix gently until well incorporated. Remove from heat and allow to rest for 5 minutes to absorb flavours. Fry eggs and shallots until golden and crisp and use as garnish when serving. Enjoy!