Korean rice pot

Korean rice pot

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A one pot rice dish is a fab way to use up leftovers - this one combines healthy veg and turkey, topped with fried egg

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
537
protein
39g
carbs
60g
fat
17g
saturates
4g
fibre
3g
sugar
5g
salt
1.33g

Ingredients

  • 500ml/ 18 fl oz hot chicken stock
  • 250g/ 9oz long grain rice
  • 300g/ 11oz cooked turkey, diced
  • 250g/ 9oz baby spinach
  • 2 carrots, shredded
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seed
  • 2 tbsp vegetable oil
  • 4 eggs
  • 2 tbsp thick chilli sauce

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Method

  1. Pour the chicken stock into a large pan and bring to the boil. Add the rice and turkey, bring back to the boil and simmer for 12-15 mins until the stock has been absorbed and rice is tender.
  2. Meanwhile, put the spinach in a colander and pour over a kettle of hot water to lightly wilt. Keep the spinach and carrots separate, but dress both with the sesame oil and seeds.
  3. Cover the cooked rice with a lid and leave to sit for a couple of mins. Meanwhile, heat vegetable oil in a non-stick pan set over a high heat. Fry eggs so the white crisps up nicely round the edges.
  4. Spoon the rice into large bowls and arrange the spinach and carrots on top. Finish each with a fried egg and a dollop of chilli sauce. Serve immediately.

Recipe from Good Food magazine, December 2011

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Comments

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frinky1's picture
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Quick, easy and tasty. We loved it! I used leftover roast beef and bok choy instead of spinach but it was delicious. Also added some garlic chilli oil to add some spice (just fry chilli slices and garlic in a good amount of oil until crispy and golden then add some salt). Will def make again!!

shanghai-steve's picture

This is a take on the Korean dish 'Bibimbap'. The whole point of this dish is to break up the egg and mix the whole lot together, including the chilli sauce. If it's eaten by picking at the different bits it just won't work

iopoio's picture

I'm korean. Korean usually don't use long grain rice and turkey...

last edited: 15:59, 21st Jun, 2013
jennymarsh84's picture
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This was really quick and easy to make. A great way to use up leftovers of turkey. Easily adapted to to add veg you have in your cupboard. The turkey was really moist as it is put in with the rice.

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