500 ml chicken/vegetable stock
250 gm leftover rice
200 gm rajma (pressure cooked) or shredded chicken (cooked)
250 gm spinach
2 grated carrots
1 tsp sesame oil
1 tsp sesame seed
2 tbsp vegetable oil
2 tbsp thick chilli sauce
Boil the chicken/vegetable stock in a large pan for 12-15 mins. Add the rice and simmer for a while.
Meanwhile, place the spinach in a colander and pour a kettle of hot water to lightly wilt it.
Dress the spinach and carrots separately with sesame oil and seeds.
Cover the cooked rice with a lid and leave to sit for a couple of minutes. Mix in the rajma or shredded chicken.
Heat vegetable oil in a non-stick pan set over high heat. Fry eggs so the white crisps up nicely round the edges, and serve with the rice, if desired.
Spoon the rice into large bowls and arrange the spinach and carrots on top. Add a dollop of chilli sauce and serve.