Make This Korean Rice Pot Recipe!

If you live in a home where there are always leftovers then making this Korean rice pot recipe is the ideal thing to use them up, as well as giving you another tasty, healthy meal full of plenty of goodness and flavour too!

Below you will find this recipe broken down into two simple sections; the ingredients and the method. Collect your ingredients and set yourself up before getting stuck into the method. To prepare and cook this easy recipe, it should take no longer than 35 minutes and can be served up to feed four people.

So, here it is, come and have a go!

Ingredients you will need:

• 250g long grain oriental rice
• 250g baby spinach
• 500ml hot chicken stock
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seed
• 2 tbsp. vegetable oil
• 2 tbsp. thick chilli sauce
• 2 carrots, shredded
• 4 eggs

Cooking method for the recipe:

Step 1: Pour your pre-prepared chicken stock into a large pan as you bring the water to the boil. Now, add in the rice and bring back to the boil and simmer for around 15 minutes until the stock has been absorbed and rice is tender.

Step 2: (You can do this at the same time as the rice is simmering). Put the spinach in a colander and pour over a kettle of hot water so that you can lightly wilt it. Make sure that you keep the spinach and carrots separate, although you should still dress both with the sesame oil and seeds.

Step 3: Next, you need to cover the cooked rice with a lid and leave it to sit for just a couple of minutes. While the rice is sitting, heat the vegetable oil in a non-stick pan set over a high heat and fry all of the eggs so the white crisps up nicely around the edges.

Step 4: You’re almost done now! Spoon the rice into some large bowls and place the spinach and carrots on top. Finally, position an egg on each bowl, accompanied by a dollop of chilli sauce.

Step 5: Enjoy and let us know how you get on via our social media channels!