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Ingredients
Turkey Strips on Fried Rice
- Ingredients
- 250 grams Basmati rice
- 4 Turkey cutlets (each about 160 grams)
- 1 garlic clove
- 1 bunch scallions
- 1 bunch Thai basil
- 2 Tbsps vegetable oil
- 1 egg
- 4 Tbsps light soy sauce
- 1 lemon
Wash rice in a sieve under running water. Then boil with nearly three times the amount in lightly salted water, covered with very low heat for about 20 minutes. When rice is finished cooking, let cool completely.
Cut the meat into strips about 1/4 inch wide. Peel garlic and chop finely. Clean, wash and cut the scallions into rings. Wash the basil, shake dry and coarsely chop the leaves.
Place half the oil in the wok. Beat the egg and cook over medium heat for 2 minutes. Fry, turning once, and then push egg to the edge. Place the remaining oil in the wok. Cook the garlic and meat over high heat for 3 minutes. Stir fry. Divide the egg with a spatula into strips and mix into the meat. Add the cold rice and herbs to the stir fry and mix about 2 minutes. Season with the soy sauce. Serve garnished with lemon wedges and Thai basil.
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |