Thai-Style Turkey Fried Rice

Fried rice is always a great way to use up leftovers - vary this Thai version depending on what's in your fridge. Notes & tips Kaffir lime leaves and Thai basil are from some supermarkets and greengrocers. Tamari is a type of soy sauce usually made without wheat - look for gluten-free tamari at health food shops and some supermarkets.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  peanut oil
• 1  onion, finely chopped
• 3  garlic cloves, crushed
• 2  long green chilies, seeds removed, finely chopped
• 2  teaspoons  grated fresh ginger
• 1  tablespoon brown sugar
• 1  red capsicum, cut into 1cm cubes
• 200  g  thin green beans, cut into 2cm lengths
• 4  kaffir lime leaves, thinly sliced (see notes)
• 4  cups  cooked cooled  jasmine rice (1 1/3 cups (265g, uncooked)
• 3  cups  roughly chopped  cooked turkey
• 2  tablespoons fish sauce
• 2  tablespoons  gluten-free tamari (see notes)
• 1⁄2 cup Thai basil (see notes or use regular basil)
•  lime wedge, to serve

Directions

1. Heat the oil in a wok over medium-high heat. Stir-fry the onion for 2-3 minutes until softened. Add the garlic, chilli, ginger and sugar, then cook for a further 1 minute until the mixture is fragrant and the sugar has dissolved. Add the chopped capsicum, beans and kaffir lime leaves, then stir-fry for 1-2 minutes until the vegetables are just tender. Add the cooked rice, chopped turkey, fish sauce and tamari, then stir-fry for 2-3 minutes until heated through. Stir in the basil, then serve the rice in bowls with lime wedges to squeeze.