
Shredded turkey with lots of vegetables, egg, spring onion and chilli.
Serves
6
Prep
25 minutes
Cook
20 minutes
Nutritional Information:
Each 372g serving contains (excludes serving suggestion)
- KCal
- 356
- Carbs
- 44.4g
- Fibre
- 6.0g
- Protein
- 30.0g
- Fat
-
5.2g
(Low)
- Saturates
-
1.1g
(Low)
- Sugars
-
8.8g
(Low)
- Salt
-
0.34g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 15cm cucumber, finely sliced then chopped
- 1 red onion, finely sliced
- 1 carrot, cut into ribbons with a vegetable peeler, then sliced in strips
- juice half lemon
- third tsp granulated sweetener
- 2 tsp rapeseed oil
- 2 eggs, lightly beaten
- 2 onions finely sliced
- 500g stir-fry turkey strips
- 1 red pepper, thinly sliced
- 2 cloves garlic sliced
- 1 red chilli, chopped
- 160g Savoy cabbage, shredded
- 4 spring onions, chopped
- 1 heaped tbsp nasi goreng paste
- 160g frozen peas, defrosted
- 480g cooked basmati rice (240g uncooked)
Method
Method
Recipe tips
- Don’t store cooked rice for more than 24 hours in the refrigerator. Always chill fully as soon as possible.
- You can use chicken or pork in place of turkey.
- Nasi goreng paste contains shrimp so it’s not vegetarian, so replace it with tofu for a vegetarian option.