Curried turkey fried rice
Serves: 2
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Curried turkey fried rice
Recipe by Sarah Cook
The perfect TV supper for two. We’ve taken the classic post-Christmas turkey curry up a notch, with ease being the name of the game
Serves: 2
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
600Kcal
Fat
19gr
Saturates
4gr
Carbs
61gr
Sugars
10gr
Fibre
7gr
Protein
43gr
Salt
1.6gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 4 tsp vegetable or rapeseed oil
- 1 small onion or 2 echalion shallots, diced
- 2 small-medium carrots, finely diced
- 2 garlic cloves, sliced
- 2 tsp mild curry powder
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp nigella seeds, plus a pinch to serve (optional)
- 250g cooked basmati rice (from a pouch or leftover, or 125g dried basmati, cooked)
- 2 medium eggs, lightly beaten
- about 175g leftover roast turkey or chicken, chopped
- 100g frozen peas, put in a bowl of warm water to start defrosting, drained
- 3 spring onions, thinly sliced
- 1 tsp sesame oil
- 1 tbsp light soy sauce or tamari - use gluten free if required
To serve
- sliced chilli (optional)
- poppadoms
Step by step
- Heat half the oil in a non-stick frying pan or wok and fry the onion and carrots over a low heat for 5-6 minutes until softening. Stir in the garlic, then the curry powder, turmeric and whole spices and fry for another 2-3 minutes.
- Crumble in the rice with your fingers, to separate the grains. Stir-fry for 2 minutes then tip into a bowl, and wipe out the pan if needed.
- Add the rest of the oil to the pan, over a medium-high heat. Pour in the eggs and use a spatula to drag the eggs from the edges to the centre, so that after 30-60 seconds, it’s somewhere between an omelette and scramble. Push this to the side of the pan.
- Return the rice to the pan and mix well. Add the turkey, peas and most of the spring onions and stir-fry until everything is piping hot. Stir in the sesame oil and soy sauce.
-
Season to taste, divide between bowls, and top with the rest of the spring onions and the chillies, if using. Serve with poppadoms, and extras.
*Use tamari, not soy if required for gluten-free.Added extrasRaid the kitchen for toppings such as plain yogurt, citrus wedges, mango chutney, lime or aubergine pickle, crispy onions and cashews.
