Korean rice pot

Method

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.