The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Turkey & Vegetable Egg Fried Rice
This healthy fried rice is ready in just 20 minutes. British turkey sizzles with pak choi, spring onions and crisp grated carrot, then meets vitamin B12-rich eggs and steamed brown rice.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 British turkey breast
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 tbsp sesame oil (use half) (Sesame)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi (use half)
- 2 spring onion
- 1 carrot (use half)
- 1 egg (use half) (Eggs)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 520
Protein: 47g
Carbs: 40g
Fat: 19g
Ingredients
- 1 tbsp sesame oil (Sesame)
- 2 British turkey breasts
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp sesame seeds (Sesame)
- 1 egg (Eggs)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 spring onion
- 1 pak choi
- 1 carrot
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 516
Protein: 46g
Carbs: 39g
Fat: 19g
Turkey & Vegetable Egg Fried Rice
This healthy fried rice is ready in just 20 minutes. British turkey sizzles with pak choi, spring onions and crisp grated carrot, then meets vitamin B12-rich eggs and steamed brown rice.
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Cooking Instructions
Before you start
- Pull out a large wok or frying pan
Let's prep
- Thinly slice the carrot into 1/2cm half moons. Trim the pak choi and cut into bite-sized pieces. Thinly slice the spring onions, keeping the white and green parts separate
Time to fry
- Dice the turkey into 3cm pieces
- Heat the large wok or frying pan with the sesame oil on a medium-high heat. Once hot, add the turkey and cook for 8 mins, stirring frequently, until golden. Season with salt and pepper
- Add the carrot and spring onion and cook for another 4 mins, until softened
Cook the egg
- Stir in the pak choi and ginger and garlic paste. Cook for 2 mins, then add the rice and a splash of water, breaking it up with a wooden spoon
- Push the rice to one side of the pan. Crack the egg into the other side and break them up with a spoon
- Leave to cook for 1-2 mins, until firm, then mix into the rice. Stir through the sesame seeds, tamari and vinegar
- Season to taste with salt and pepper
Serve up
- Roughly chop the peanuts
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Share the fried rice between bowls. Scatter with the peanuts and remaining spring onion to finish
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