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Korean rice pot

By Silvana Franco

A one pot rice dish is a fab way to use up leftovers – this one combines healthy veg and turkey, topped with fried egg

Prep:15 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 537
fat 17g
saturates 4g
carbs 60g
sugars 5g
fibre 3g
protein 39g
salt 1.33g

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

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.

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