Name: Korean rice pot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Korean
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

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Korean rice pot

Korean rice pot

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.12 ratingsRate

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

Healthy

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A star rating of 4.5 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal537
fat17g
saturates4g
carbs60g
sugars5g
fibre3g
protein39g
salt1.33g

low

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.

Recipe from Good Food magazine, December 2011

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A star rating of 4.8 out of 5.12 ratings

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