Why bother with a takeaway when you have the ability to cook a delicious and speedy meal like this without anyone having to go out to fetch it?
You can throw in whatever veg you have lying around, to add colour and all those extra yummy nutrients!
1 tsp sesame oil
1/2 tsp salt
1 tbsp groundnut oil (olive, coconut or rapeseed oil will also work here)
200g cold cooked brown rice (or you can use whatever rice you have in the fridge)
100g cooked shredded turkey
3 tbsp chopped spring onions, chopped
2 handfuls of frozen peas
What to prep:
This recipe is the perfect way to use up leftover rice. If you don’t think you’re going to have any leftover rice (you may be the only person in the Western world to be able to cook exactly the right amount of rice for a meal, in which case, you’re probably a witch.), then you can make some up during the week and pop it in the fridge to cool ready for the yummy fried rice.
Take 60g of dried rice and put it in a saucepan with enough water to come up an inch above the top of the rice.
Bring it to the boil over a high heat and boil until all the surface rice has evaporated (around 15minutes).
Put on a lid, reduce the heat to it’s lowest level and cook for another 15 minutes (try not to lift the lid!).
Remove from the heat and leave to cool.
When you’re hungry:
Mix the beaten egg, sesame oil and half of the salt.
Heat a wok until its really hot, add the groundnut (or alternative) oil.
When the oil is beginning to smoke, add the cold rice and stir for 1 minute.
Add the turkey, the rest of the salt and the spring onions and stir-fry for 3 minutes
Add the egg mixture, mix all the ingredients together and stir-fry for 2 minutes until the egg has cooked.