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Nasi goreng with pickled vegetables

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Nasi goreng with pickled vegetables
Shredded turkey with lots of vegetables, egg, spring onion and chilli.
Serves
6
Prep
25 minutes
Cook
20 minutes
Each 372g serving contains (excludes serving suggestion)
KCal
356
Carbs
44.4g
Fibre
6.0g
Protein
30.0g
Fat
5.2g
Saturates
1.1g
Sugars
8.8g
Salt
0.34g
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)
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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.
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