Korean-inspired turkey bowl

Ingredients

• sunflower or rapeseed oil, for frying
• 4 shallots, thinly sliced
• 2cm/¾in fresh root ginger, grated
• 3 garlic cloves, thinly sliced
• 2 tsp brown sugar
• 2 tsp gochujang (Korean fermented pepper paste)
• 1 yellow pepper, seeds removed, sliced thinly
• 2 tsp soy sauce
• 300g/10½oz leftover turkey, diced
• 1 red pepper, seeds removed, sliced thinly
• 3 spring onions, sliced
• 2 tbsp freshly chopped parsley
• 200g/7oz cooked long grain rice
• 1 lime, juice and zest (juice to taste)
• 50g/1¾oz baby spinach
• ½ cucumber, peeled into ribbons
• 2 carrots, peeled and grated
• 2 tbsp toasted sesame seeds, to garnish