Korean rice pot
A one pot rice dish is a fab way to use up leftovers – this one combines healthy veg and turkey, topped with fried egg
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 537
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fat 17g
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saturates 4g
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carbs 60g
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sugars 5g
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fibre 3g
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protein 39g
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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.