Recipe 43 BBC Korean Rice Pot

I love stir-fries as you can use up so many leftover vegetables or meat to create a tasty quick new dish. I always go for noodles and soy sauce as the main base and switch up other flavours according to what I have, so it was great to find a recipe which uses up veg in another way from BBC.
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


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. 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.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. 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.
This was such an easy dish to make, and uses up storecupboard ingredients and you can combine it with whatever you have in your fridge. The addition of the egg is great (I like mind a bit wibbly, so it collapsed into the rice) and I thought you could do with even more sweet chilli sauce!


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