Korean rice pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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.
