NASI GORENG - LETS COOK SCOTLAND
RECIPE FOR LEFTOVERS
This Indonesian-style fried rice lends itself perfectly to KellyBronze turkey leftovers. It looks like a lot of ingredients but don’t be put off as once the spice paste is made it’s really just throwing it all together! You can use cashews or toasted almonds instead of peanuts, and you can use fewer chillies if you are cooking for all ages.
For the spice paste:
2 garlic cloves, peeled
¼ tsp freshly ground black pepper
½ tsp ground turmeric
1 onion peeled and roughly chopped
25g unsalted peanuts
1 tsp salt
3 red or green chillies, seeds removed
1 tbsp brown sugar
1-2 tbsp vegetable oil, or more if necessary
For the stir-fry:
4 free range eggs, beaten
2 tbsp vegetable or groundnut oil, plus extra for frying the eggs
450g KellyBronze turkey, cut into thin strips
150-200g prawns (optional)
110g frozen peas
1 red or yellow pepper, thinly sliced
4 spring onions, sliced
275g cooked long-grain rice
Splash light soy sauce
Splash ketjap manis (or mix of brown sugar and soy sauce)
For the garnish
1 tbsp roughly chopped coriander
1 lime, cut into wedges
Asian-style chilli oil, to serve
For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside.
Heat 1 tbsp oil in a wok or large non-stick pan. Pour in 1/2 the beaten egg to make a really thin omelette, then slide out. Repeat, then roll both omelettes up together and slice into ribbons.
Heat the remaining oil in the wok or pan over a high heat until shimmering hot, then add the KellyBronze turkey and fry for a minute or so, then add the spice paste and prawns (if using) and stir well, cooking for a good 4-5 minutes.
Add the pepper and spring onions and fry for another minute, keeping everything moving.
Add the cooked rice and frozen peas and stir until it's all been incorporated. You can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis to taste.
To serve, divide the stir-fry between four bowls, place the eggs on top and sprinkle over the garnish ingredients. Serve with chilli oil on the side, for drizzling.
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