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Thai-Style Turkey Fried Rice

  • 20minutes
  • 989calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 1 onion , finely chopped

  3. 3 garlic cloves , crushed

  4. 2 long green chilies , seeds removed, finely chopped

  5. 2 teaspoons grated fresh ginger

  6. 1 tablespoon brown sugar

  7. 1 red capsicum , cut into 1cm cubes

  8. 200 g thin green beans , cut into 2cm lengths

  9. 4 kaffir lime leaves , thinly sliced (see notes)

  10. 4 cups cooked cooled jasmine rice (1 1/3 cups (265g, uncooked)

  11. 3 cups roughly chopped cooked turkey

  12. 2 tablespoons fish sauce

  13. 2 tablespoons gluten-free tamari (see notes)

  14. 1/2 cup Thai basil (see notes or use regular basil)

  15. lime wedge , to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok over medium-high heat. Stir-fry the onion for 2-3 minutes until softened. Add the garlic, chilli, ginger and sugar, then cook for a further 1 minute until the mixture is fragrant and the sugar has dissolved. Add the chopped capsicum, beans and kaffir lime leaves, then stir-fry for 1-2 minutes until the vegetables are just tender. Add the cooked rice, chopped turkey, fish sauce and tamari, then stir-fry for 2-3 minutes until heated through. Stir in the basil, then serve the rice in bowls with lime wedges to squeeze.

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