Turkey pilaf by Annabel Karmel

Turkey pilaf by Annabel Karmel

by Annabel Karmel |

Preparation Time

25 minutes




  • 150g basmati rice

  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 1 clove garlic, crushed

  • 50g frozen peas

  • 100g sweetcorn

  • 175g cooked turkey, finely diced

  • 2 ½ tsp sweet chilli sauce

  • 1 tsp soy sauce

  • A knob of butter

  • 2 eggs, beaten

  • 2 tbsp milk

  1. Cook the rice in boiling salted water. Drain and refresh under cold water, leave to drain and cool.

  2. Heat the oil in a saucepan.

  3. Add the onion and garlic and sauté over a low heat for 8 minutes until soft.

  4. Add the peas and stir for 3 minutes. Add the turkey, sweetcorn and cooked rice.

  5. Stir-fry over the heat to heat through. Add the sweet chilli sauce and soy sauce.

  6. Heat a small frying pan. Mix the eggs with the milk and season with a little salt.

  7. Melt the butter. Add the eggs and scramble until the eggs are cooked and dry. Break up into small pieces, then add to the rice.

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