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Korean rice pot

Korean rice pot

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A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal537
fat17g
saturates4g
carbs60g
sugars5g
fibre3g
protein39g
low insalt1.33g
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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 seed
  • 2 tbsp vegetable oil
  • 4 eggs
  • 2 tbsp thick chilli sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 4.8 out of 5.12 ratings
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