Korean rice pot

• hot chicken stock ml
• long grain rice g
• cooked turkey g

  diced

• baby spinach g
• carrots↗2

  shredded

• toasted sesame oil↗1 tsp tsp
• toasted sesame seed1 tsp tsp
• vegetable oil↗2 tbsp tbsp
• eggs↗4
• thick chilli sauce↗2 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.