Korean rice pot

Ingredients:
500ml hot chicken stock
250g long grain rice
300g cooked chicken, diced
250gbaby 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
Pour the chicken stock into a large pan and bring to the boil. Add the rice and chicken, bring back to the boil and simmer for 12-15 mins until the stock has been absorbed and rice is tender.

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.

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.

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.