Feeling in need of a healthier fix? My fried rice is packed full of lean protein, green vegetables and grains. And it’s as delicious as it is virtuous!
400g turkey breast mince
1 tbsp kecap manis or dark sweet soy sauce
¼ tsp ground white pepper
2 tbsp rice bran oil
150g mixed mushrooms, cut or torn into small pieces
1 bunch broccolini, sliced on the diagonal into small pieces
2 eggs, lightly beaten
150g baby spinach
150g chopped kale
3 tbsp soy sauce
1 tbsp finely chopped fresh ginger
2 garlic cloves, very finely chopped
2 cups cooked brown rice
1 cup cooked quinoa
2 tbsp roasted almonds chopped
sliced red chilli, to serve
Place the turkey mince, kecap manis and white pepper in a bowl. Mix until well combined.
Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the turkey mixture and spread it out in the pan. Allow to sear for 3-4 minutes or until deeply caramelised. Use a spatula to flip the turkey mince over and break it up a little.
Add the mushrooms and stir-fry for 1-2 minutes or until the mushrooms start to colour.
Add the broccoli and stir-fry for another 2 minutes.
Move the ingredients to one side of the pan. Add the remaining oil into the empty side of the pan. Add the eggs and spread them out in the space available. Allow to set for a minute or so before breaking up and toss them through the remaining ingredients.
Add the spinach, kale and the soy sauce. Stir-fry until just wilted. Then toss through the ginger and garlic.
Add the rice and quinoa and stir-fry until well combined.
Serve the fried rice sprinkled with the almonds and chilli.