This is the perfect recipe for roast turkey left overs.
300g Long grain white rice
1 breast of turkey (or more to taste)
3 free range eggs
1 red onion
1/2 white onion (I use frozen diced onions in almost everything - get them for your freezer!)
1 red chilli (or 1 more if you like it spicy)
1 cup frozen peas
1 bay leaf
1 chicken stock cube (gluten free - I use Knorr)
2 tspn garlic powder
3 tbsp sesame oil
1/4 cup tamari
Rinse the rice well to remove any starch and then place into a saucepan. Cover the rice with cold water - to make perfect rice, you need the perfect amount of water and my method of doing this is placing your index finger at the top of the rice and filling with cold water until you reach the first knuckle joint. Add the stock cube, 1 tspn garlic powder and bay leaf and place on a medium heat. Bring the water to boil and then cover, turn the heat down, gently simmer for about 15minutes and avoid stirring - this will make your rice stodgy. You will know the rice is ready when there are pock marks throughout the rice and the water is fully absorbed. Fluff up with a fork and remove from the heat.
To a frying pan, add the sesame oil and place on a low/medium heat. Place the turkey (shredded or sliced), white onion (frozen and diced), red onion (diced), sliced chilli, peas and 1 tspn garlic powder and fry for around 10 mins.
Spoon in the cooked rice and stir fry for 3-4 mins. Sprinkle the tamari (gluten free soy sauce) into the saucepan and fold into the mixture.
In a bowl, whisk the 3 eggs and season with salt and pepper. Place a separate small frying pan on a medium heat with a tiny amount of oil and and pour in the whisked eggs. Spread the egg over the diameter of the frying pan and fold in half once the egg is cooked. Slice into thin strips and add to the turkey mixture. Add the scallions and stir.
Serve in bowls with chopsticks and additional tamari to taste.