Turkey egg fried rice
Serves
2
Prep time
15 minutes
Cooking Time
10 minutes
Ingredients
- 1 x Confit Turkey Thigh
- 2 tbsp groundnut oil
- 3 x free range eggs, beaten
- 400g long grain rice, chilled until completely cold
- ½ small head broccoli, cut into small florets
- 1 x carrot, cut into matchsticks
- 3 x tomatoes, sliced
- 3 tbsp light soy sauce
- Dash toasted sesame oil (optional)
- Freshly ground black pepper (or pinch white pepper)
- 1 x large spring onion, finely sliced
Method
Step 1
Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
Step 2
Reheat the wok and add the remaining groundnut oil. When the wok is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir-fry for 1-2 minutes.
Step 3
Return the egg to the wok with the rice and vegetables and season with the soy sauce, sesame oil and pepper (to taste). Stir in the sliced spring onion.
Step 4
Pile the rice onto a plate and serve immediately.
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