Recipe 2 : Turkey fried rice with curry and sweet chili sauce

Leftover turkey is a little more acceptable to me than cold leftover chicken, simply because it has less of a tendency to go stringy. Fried rice is a good recipe to use either as the quick stir frying prevents the meat from breaking up too much. The secret to a good fried rice is to let the rice dry a little and get crispy and crusty at the bottom. Anything can be thrown into this, just open the fridge and look inside. A good seasoning or sauce such as chili or nasi goreng paste livens it up.

Recipe : Fried turkey rice

2.5 tbsp oil

1 cup of cooked rice

1 onion, peeled and chopped finely

1 clove garlic, peeled and chopped finely

1/4 cauliflower, broken into small florets

1/2 cup savoy cabbage, shredded

1/2 cup leftover cooked turkey (with a little of the jellied juices to act as stock)

2 eggs, beaten with a pinch of salt

1 tbsp of curry paste

1/2 tbsp Sriracha sauce

1 tbsp sweet chili sauce

1/2 tsp salt

Optional garnishes:
1 tsp bamboo shoots in chili oil
a few basil leaves or cilantro, finely chopped
a few enoki mushrooms

Heat 1 tbsp oil in a wok or frying pan over high heat and stir fry the onion, cauliflower, garlic and cabbage until wilted and softened. Remove from the pan and drain.

Heat the half tbsp of oil in a smaller pan and pour in the beaten egg to make an omelet. Turn once to ensure even cooking and remove when cooked through and browned slightly. Cut into thin shreds.

Heat the remaining oil in the larger pan over high heat and add the rice, curry paste, Sriracha paste and chili sauce. Stir fry together until well combined, then add the turkey, the drained vegetables and the egg. season and fry together, stirring frequently until the rice is a little dry and crispy at the bottom. Serve with more sweet chili sauce poured over.