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Speedy spicy turkey rice

Contains pork – recipe is for non-Muslims only
Put your leftover Christmas turkey and ham to good use with this super fast egg-fried rice

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 491
  • Carbohydrates 59
  • Saturated Fat 4
  • Sugar 12
  • Protein 34
  • Fat 15
  • Fibre 3
  • Salt 4.74

Nutrition per serving

  • Calories 491
  • Carbohydrates 59
  • Saturated Fat 4
  • Sugar 12
  • Protein 34
  • Fat 15
  • Fibre 3
  • Salt 4.74

Ingredients

  • 2 tsp sesame oil
  • 2 eggs, beaten
  • 1 red chilli, sliced (optional)
  • small bunch spring onions, chopped
  • 300g cold cooked rice (or use a pouch of straight-to-wok rice)
  • 2 tbsp each soy sauce and sweet chilli sauce, plus extra to serve
  • 85g frozen peas
  • 2 thick slices ham, chopped
  • 100g/4oz shredded leftover turkey

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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