KOREAN RICE POT

Korean rice pot image

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

Provided by Silvana Franco

Time 35m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 537 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.33 milligram of sodium