500ml/ 18 fl oz hot low FODMAP chicken stock

250g/ 9oz long grain rice

300g/ 11oz cooked turkey or chicken, 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 chili sauce


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.

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 chili sauce. Serve immediately.

Recipe adapted from: Good Food

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