Korean rice pot

30-60 minutes 4 servings 600 kcal or less asian budget cheap eats christmas leftovers counts as 1 of 5 a day diet friendly family far eastern five a day folic acid leftover turkey leftovers mains turkey leftovers

N/A

Source

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.