White Long Grain Rice, dry
150 g, peeled and cut into matchsticks
120 g, Shiitake, sliced
1 medium, diced
Turkey Breast Mince, raw
1 tablespoons, (ensure gluten-free)
Rice Wine Vinegar
Egg, whole, raw
4 medium, raw
2 tablespoons, (ensure gluten-free), to serve
- Rinse the rice under cold water until the water runs clear. Transfer to a pan; cover with 250ml cold water. Bring to the boil, then reduce to a simmer. Cover and cook for 12 minutes. Remove from the heat for 5 minutes. Fluff up the grains of rice with a fork.
- Meanwhile, heat half the sesame oil in a large wok or frying pan over a medium-high heat. Add the carrots and mushrooms and stir-fry for 3-4 minutes. Remove from the wok with a slotted spoon. Stir-fry the courgette and beansprouts for 3-4 minutes, then return the carrots and mushrooms to the wok. Stir in the spinach to wilt, then season to taste.
- Meanwhile, heat the remaining oil in another frying pan and cook the turkey over a medium-high heat for 3-5 minutes or until cooked through. Stir in the soy sauce, vinegar and cooked veg.
- Poach the eggs in a pan of simmering water for 2-3 minutes for a slightly runny yolk. Divide the rice between 4 bowls. Top with the vegetables and turkey, a poached egg and a drizzle of chilli sauce.