This super easy low-fat version of special fried race makes a quick and easy balanced meal that’s full of fresh ingredients and flavour. Also a great way to use up the random bits and bobs left in your fridge at the end of the week! Double up and have left overs for lunch.
- Prep: 10 minutes
- Cook: 15 minutes
- Serves: 2
- Calories: 457 kcal
- Fat: 4 g Carbohydrate: 65 g
- Protein: 41 g
INGREDIENTS
1 Inch fresh ginger, 1-2 Fresh Chilies, 1/2 tsp Chili powder, 3 Spring Onions, 1/2 Carrot, 2 Peppers, 80 g Baby Corn, 6 Button Mushrooms, 1 Lime, 3 Turkey Steaks, 120 g Rice (uncooked), 80 g Frozen peas, salt & pepper, Soy Sauce, Thai Sweet Chili, 1 tsp Coconut oil
PREPARATION
- Cook the rice for 8 min until nearly finished & remove from the heat. Drain and return to the pan and set aside
- Grate the ginger, slice the spring onions, chop the peppers and thinly slice the carrot
- Add a teaspoon coconut oil to a wok and add the grated ginger and sliced turkey. Stir-fry for a few minutes
- Add 2 of the sliced onions, peppers, sweetcorn, mushrooms and carrot
- Squeeze the juice of 1 lime and add the chili powder. Season with salt and pepper
- Stir-fry over a medium heat for 3-5 min
- Add the cooked rice and frozen peas and cook for a further 5 min or until the rice has heated through
- Serve with soy sauce, sweet chili and top with sliced spring onion
