Korean rice pot

Name: Korean rice pot
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 500 milliliters 18 fl oz hot chicken stock; 255 grams 250g long grain rice; 312 grams 300g cooked turkey, diced; 255 grams 250g baby spinach; 2 carrots, shredded; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seed; 2 Tbsps vegetable oil; 4 eggs; 2 Tbsps thick chilli sauce

Korean rice pot is a gluten free, dairy free, and fodmap friendly main course. One portion of this dish contains about 27g of protein, 18g of fat, and a total of 534 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 35 minutes. This recipe is typical of Korean cuisine. Head to the store and pick up eggs, sesame seed, vegetable oil, and a few other things to make it today. Users who liked this recipe also liked Instant Pot Korean Beef, Instant Pot Korean Beef, and Instant Pot Korean Beef Bowls.

Instructions

Pour the chicken stock into a large pan and bring to the boil.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Turkey

Stock

Rice

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.

Ingredients you will need

Sesame Oil

Carrot

Spinach

Seeds

Water

Equipment you will use

Colander

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.

Ingredients you will need

Vegetable Oil

Cooked Rice

Chips

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Carrot

Spinach

Chili Pepper

Sauce

Rice

Egg

Equipment you will use

Bowl

Serve immediately.

Equipment

Frying Pan

Colander

Bowl

Ingredients

Servings:

500milliliters

18 fl oz hot chicken stock 255grams

250g long grain rice 312grams

300g cooked turkey, diced 255grams

250g baby spinach 2

carrots, shredded 1teaspoon

toasted sesame oil 1teaspoon

toasted sesame seed 2Tbsps

vegetable oil 4

eggs 2Tbsps

thick chilli sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.