Speedy spicy turkey rice

Speedy spicy turkey rice

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(6 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 2
Put your leftover Christmas turkey and ham to good use with this super fast egg-fried rice

Nutrition and extra info

Nutrition: per serving

  • kcal491
  • fat15g
  • saturates4g
  • carbs59g
  • sugars12g
  • fibre3g
  • protein34g
  • salt4.74g
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Ingredients

  • 2 tsp sesame oil
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 red chilli, sliced (optional)
  • small bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300g cold cooked rice (or use a pouch of straight-to-wok rice)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 tbsp each soy sauce and sweet chilli sauce, plus extra to serve
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 85g frozen peas
  • 2 thick slices ham, chopped
  • 100g/4oz shredded leftover turkey
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

Method

  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 to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.

  2. Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.

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Comments, questions and tips

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Comments (6)

joferg's picture
4

Quick & easy to prepare. Good flavours. Replaced peas with sweetcorn because of fussy daughter, either or both would work well.

asameshimae's picture
5

Very nice. Thanks to Pewtersfood's comment, I used half the amount of soy sauce - I wouldn't have wanted it any saltier.

We didn't have any cooked rice, so in case it helps anyone, 150g of dry long grain rice (not quick cook) makes about 300g when cooked (doubles in weight and triples in volume).

I kept the greenest bits of the spring onions and sprinkled them on top along with some Japanese 7-spice (shichimi togarashi).

anydream's picture
5

Best and so far easiest way EVER to use the huge amount of left over Turkey...all of us had a feast, even my 8 year old who's normally very picky eat some of it *wohooo

pewter's picture
2

Just far too salty - not sure where I went wrong.

angiec_33's picture
4

i used chicken instead of turkey and found this very quick, easy and tasty - even my son ate it!

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