• 150 g basmati rice
  • 1 tbsp vegetable oil
  • 350 g diced turkey breast
  • 100 g trimmed fine beans, halved
  • 1 red pepper, deseeded and cut into strips
  • 100 g each baby corn and mangetout
  • 6 spring onions, sliced thickly, a few darker ends finely chopped to garnish
  • 1 egg
  • 1 tbsp reduced-salt soy sauce


  1. 1

    Cook the rice according to the packet instructions, then drain.

  2. 2

    Heat the oil in a wok and stir-fry the turkey until pale golden all over, then transfer to a bowl.

  3. 3

    Add the beans, pepper and baby corn to the wok, plus a good splash of water. Steam-fry, tossing over the heat for 2-3 minutes, then add the spring onions, mangetout and turkey. Continue to cook for a few more minutes, then add the cooked rice. Stir together until everything is piping hot and the turkey is cooked through.

  4. 4

    In a bowl, beat the egg with the soy sauce, add to the rice mixture and toss until cooked through. Serve immediately, sprinkled with the remaining spring onions.

Nutritional Details

Each serving provides
  • Energy 3031kj 724kcal 36%
  • Fat 16.0g 23%
  • Saturates 2.7g 14%
  • Sugars 12.3g 14%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

70.7g carbohydrate 6.4g fibre 71.0g protein

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