Korean Rice Pot
This tasty recipe combines the comforting flavors of chicken stock-infused rice with tender diced turkey, vibrant baby spinach, and shredded carrots. A drizzle of aromatic toasted sesame oil and sesame seeds add a nutty depth, while a crispy fried egg crowns each bowl along with a spicy kick of thick chili sauce. Ready in a snap, this dish is a delightful fusion of textures and flavors that will satisfy your taste buds.
— Constant Cookbook
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 seeds
- 2 tbsp vegetable oil
- 4 eggs
- 2 tbsp thick chilli sauce
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 537 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 1.33 milligram of sodium
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