Thai-Style Turkey Fried Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fried rice is always a great way to use up leftovers - vary this Thai version depending on what's in your fridge. Notes & tips Kaffir lime leaves and Thai basil are from some supermarkets and greengrocers. Tamari is a type of soy sauce usually made without wheat - look for gluten-free tamari at health food shops and some supermarkets. Ingredients:
2 tablespoons peanut oil |
1 onion, finely chopped |
3 garlic cloves, crushed |
2 long green chilies, seeds removed, finely chopped |
2 teaspoons grated fresh ginger |
1 tablespoon brown sugar |
1 red capsicum, cut into 1cm cubes |
200 g thin green beans, cut into 2cm lengths |
4 kaffir lime leaves, thinly sliced (see notes) |
4 cups cooked cooled jasmine rice (1 1/3 cups (265g, uncooked) |
3 cups roughly chopped cooked turkey |
2 tablespoons fish sauce |
2 tablespoons gluten-free tamari (see notes) |
1/2 cup thai basil (see notes or use regular basil) |
lime wedge, to serve |
Directions:
1. Heat the oil in a wok over medium-high heat. Stir-fry the onion for 2-3 minutes until softened. Add the garlic, chilli, ginger and sugar, then cook for a further 1 minute until the mixture is fragrant and the sugar has dissolved. Add the chopped capsicum, beans and kaffir lime leaves, then stir-fry for 1-2 minutes until the vegetables are just tender. Add the cooked rice, chopped turkey, fish sauce and tamari, then stir-fry for 2-3 minutes until heated through. Stir in the basil, then serve the rice in bowls with lime wedges to squeeze.
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