Give your leftover turkey an Asian slant with this quick and easy fried rice dish. I love the sweet drizzle of chili sauce. It’s a nice counterpart to the spicy peppers.
2 tsp sesame oil
2 eggs, beaten
1 red chilli, sliced (I used some pickled jalapeño slices)
Small bunch green onions, sliced
300g cold cooked rice
2 Tbs each soy sauce and sweet chilli sauce, plus extra to serve
85g frozen peas (I used a mixture of frozen peas, corn, carrots and cut green beans)
2 slices ham, chopped
100g/4oz shredded cooked turkey
1. Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set. Flip egg and cook for 1-2 minutes longer. Once cooked, remove, shred and set aside.
2. Add the remaining oil to the pan, then stir-fry the chilli and green onions for 1 minute.
3. Add remaining ingredients and the egg, and heat through, stirring, until hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.
Serves 2 (doubles easily)
Recipe from BBC Good Food Magazine
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