Korean rice pot

Korean rice pot

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 15 mins Cook: 20 mins


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

  • Healthy

Nutrition: per serving

  • kcal537
  • fat17g
  • saturates4g
  • carbs60g
  • sugars5g
  • fibre3g
  • protein39g
  • salt1.33g
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Lia Kelly's picture
Lia Kelly
29th May, 2020
This is meant to be bibimbap, which means 'mixed rice'. You mix everything with a fermented chilli sauce called gochujang, not just any chilli sauce. If you can't find it, I recommend mixing 5 tbs sriracha with 1 tsp caster sugar and 1/2 tsp sesame oil which is a passable replacement.
mercuryzelda's picture
11th Dec, 2018
I love this dish. I often actually just use 4 turkey breast steaks cut into strips, adding them raw while boiling the rice. They cook just fine in 15 minutes. I also add a tablespoon of soy sauce to the rice.
1st Jan, 2017
Really nice recipe for leftover and seems to be one that could be adapted to suit different meat or veggies. I often cook too much rice, so no doubt I'll be using this again. So simple and clean tasting.
30th Jan, 2014
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!!
30th Dec, 2013
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
20th Jun, 2013
I'm korean. Korean usually don't use long grain rice and turkey...
21st Dec, 2011
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?