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Nasi goreng with pickled vegetables

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Shredded turkey with lots of vegetables, egg, spring onion and chilli.
Serves
6
Prep
25 minutes
Cook
20 minutes
Each 339g serving contains (excludes serving suggestion)
KCal
339
Carbs
40.3g
Fibre
5.6g
Protein
29.7g
Fat
6.1g
Saturates
1.30g
Sugars
9.5g
Salt
0.50g
Portion Fruit & Veg
6
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
  1. Mix all the ingredients for the pickles together, cover, then set aside, mixing occasionally.
  2. Add a teaspoon of oil to a non-stick pan, then add the eggs and cook for 30-60 seconds to make a thin pancake omelette. Remove from the pan, roll up, then set aside.
  3. Add another teaspoon of oil to the pan, add the sliced onions and cook for 4-5 minutes, stirring regularly.
    Add the turkey strips and red pepper, then cook for a further 4 minutes.
  4. Add the garlic, chilli, cabbage and spring onions, then cook for 3 minutes. Stir in the nasi goreng paste and mix well, adding a dash of water if it starts to stick.
  5. Mix in the cooked rice and stir regularly for 4-5 minutes, until piping hot. Put into a serving bowl, top with sliced omelette and serve with the pickled vegetables.
Chefs 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.
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