Korean Rice Pot

4.85 (12)
⏱ 35 mins 🍽 Serves 4 🌶 korean ✅ Easy 🏷 Main course

This Korean-inspired one pot meal is a fantastic and healthy dinner idea. It combines long grain rice and diced cooked turkey simmered in chicken stock, then topped with wilted spinach, shredded carrots, a crispy fried egg and a drizzle of thick chilli sauce. It's a complete, flavourful main course that comes together in just 35 minutes, perfect for a quick weeknight meal.

Korean Rice Pot

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

  1. Bring the hot chicken stock to a boil in a large pan. Stir in the rice and turkey, return to a boil, then reduce the heat and simmer for 12-15 mins until the liquid is absorbed and the rice is cooked.
  2. While the rice cooks, place the spinach in a colander and pour hot water from a kettle over it to wilt it slightly. Toss the spinach and the shredded carrots separately with the toasted sesame oil and seeds.
  3. Once the rice is done, cover the pan with a lid and let it stand for a couple of mins. In a separate non-stick pan, heat the vegetable oil. Fry the eggs until the whites are crisp around the edges.
  4. Divide the rice mixture between four large bowls. Top each portion with the dressed spinach and carrots. Add a fried egg and a spoonful of thick chilli sauce to each bowl before serving straight away.

Nutrition (per serving)

Calories537 kcal
Fat17 g
Saturates4 g
Carbs60 g
Sugars5 g
Fibre3 g
Protein39 g
Sodium532 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinekorean
DietHealthy