- Drain soaked rice. Heat oil in a medium sized pot over medium high heat. Add drained rice and saute for about 2 minutes. Add in chicken stock and bring to boil. Then lower heat and let it simmer for about 15 minutes, stirring occasionally to avoid rice sticking to the bottom of the pot.
- After 15 minutes, add in the finely chopped carrot and garlic. Allow to cook for a further 15 minutes, continue to stir occasionally.
- The rice should soften and thicken up by then. Turn heat off and add in spring onions and Korean chives. Stir evenly and serve onto individual serving bowls, and garnish with toasted sesame seeds.