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Turkey stir-fried rice recipe

by Jane Curran on Thursday, 8 December 2011

A simple stir-fry recipe that's packed with flavour. This is also a great Monday night supper, using up leftover chicken from a Sunday roast

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  • Serves 2-4

  • Prep time 15 mins

  • Cooking time 10 mins

  • Total time 25 mins

  • Skill level Easy

  • Calories 251-125 per serving

  • Prepare ahead yes

Ingredients

  • 1tbsp sunflower oil
  • 1 bunch spring onions, trimmed and chopped
  • 75g (3oz) mangetout, trimmed
  • 75g (3oz) sugar snap peas, trimmed
  • 75g (3oz) petits pois
  • 200g (7oz) cooked turkey, torn up
  • 250g (9oz) cooked basmati rice - it must be cold (we used 1 pack of Tilda Microwaveable Steamed Basmati Rice, cooked and cooled)
  • 2tbsp soy sauce
  • 2tbsp sweet chilli sauce
  • 1tbsp fish sauce
  • 1tbsp Japanese vinegar
  • 1 lime, juiced, and extra lime wedges
  • 1tsp sesame oil

Preparation

  1. Heat a wok then add the oil. Add the veg with 3tbsp water and stir-fry for 3 minutes. Add the turkey for 2 minutes, then the rice for another minute or so.

  2. Pour in the soy sauce, chilli sauce, fish sauce, vinegar and lime juice, and cook for a final minute or 2, stirring all the time to make sure all the ingredients are well coated in the flavours and everything is hot. Serve in bowls with a drizzle of sesame oil and lime wedges.