Thai-style turkey stir-fry
Calorie controlled cooking spray
Turkey Breast Mince, raw
Chilli, Green or Red
1 individual, red, deseeded and thinly sliced
2 clove(s), finely sliced
2 tablespoons, dark
Thai Fish Sauce
30 g, Thai, chopped, plus extra to serve
Egg, whole, raw
4 medium, raw
Basmati Rice, Microwavable
2 pouch(es), cooked
- Mist a large nonstick wok or deep frying pan with cooking spray and set over a medium-high heat. Stir-fry the mince for 3-4 minutes, until just browned.
- Add the chilli and garlic and stir-fry for 1 minute, then add the sugar, soy and fish sauces and 75ml water. Stir-fry for another minute, scraping any browned bits from the bottom of the wok. Add most of the basil then remove from the heat.
- Meanwhile, mist a large lidded nonstick frying pan with cooking spray and fry the eggs, covered, for 1-2 minutes over a medium heat until the whites are set and the yolks soft.
- Microwave the rice to pack instructions and divide between plates. Spoon over the stir-fry and serve topped with the fried eggs and remaining Thai basil.