Korean rice pot
A one pot rice dish is a fab way to use up leftovers - this one combines healthy veg and turkey, topped with fried egg
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Super healthy
- 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.
- 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.
- 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.
- 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.
PER SERVING
537 kcalories, protein 39g, carbohydrate 60g, fat 17 g, saturated fat 4g, fibre 3g, sugar 5g, salt 1.33 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1813659/
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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 seeds
- 2 tbsp vegetable oil
- 4 eggs
- 2 tbsp thick chilli sauce
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These healthy bites make a great light lunch or snack with a little bowl of sweet chilli sauce
18
ratings
A fresh and fruity palate cleanser, refreshing after a rich main course
9
ratings
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Super healthy
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 seeds
- 2 tbsp vegetable oil
- 4 eggs
- 2 tbsp thick chilli sauce
PER SERVING
537 kcalories, protein 39g, carbohydrate 60g, fat 17 g, saturated fat 4g, fibre 3g, sugar 5g, salt 1.33 g
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21 December 2011
Jenny rated and commented on this recipe
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