- 500ml/ 18 fl oz hot chicken stock
- 250g/ 9oz long grain rice
- 300g/ 11oz cooked turkey, diced
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 250g/ 9oz baby spinach
- 2 carrots, shredded
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seed
- 2 tbsp vegetable oil
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp thick chilli sauce
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.