Leftover turkey nasi goreng

Ingredients

• 80ml (1/3 cup) vegetable oil
• 4 eggs
• 1 brown onion, halved, thinly sliced
• 3 garlic cloves, finely chopped
• 1 fresh long red chilli, finely sliced
• 1/4 tsp turmeric
• 1 tsp shrimp paste
• 400g leftover roast turkey, shredded
• 2 baby buk choy, trimmed, thinly sliced
• 4 cups cooked white long-grain rice
• 2 tbsp light soy sauce
• 2 tsp kecap manis
• 1/4 cup fried shallots
• 1/4 cup coriander, coarsely chopped
• 1 Lebanese cucumber, sliced
• Sambal oelek, to serve
• Kecap manis, extra, to serve
• Select all ingredients

Method Steps

• Step 1Heat half the oil in a wok or non-stick frying pan over high heat. Fry the eggs, in batches, until cooked to your liking. Transfer the eggs to a plate. Set aside until ready to serve.
• Step 2Heat the remaining oil in wok over high heat. Add the onion, garlic and chilli and cook, stirring, for 1 minute or until softened. Add the turmeric and shrimp paste and stir-fry, using a spatula to break up the shrimp paste, for 1 minute or until aromatic.
• Step 3Add the turkey and buk choy to the wok and stir-fry until well combined. Add the rice, soy sauce and kecap manis and stir-fry for 1 minute until well combined.
• Step 4Divide the rice among serving plates and top with the cooked eggs, fried shallots and coriander. Serve with cucumber, sambal oelek and extra kecap manis.