Lamb Fried Rice with a Twist

INGREDIENTS:

• 800g ​- Turkey Breast Mince

• 750g - ​Veggie Rice - Cauliflower (Birds eye)

• 250g​ - Peas & Corn (Snap frozen)

• 150g​ - Brown Onion

• 25g​ - Chinese Cooking wine (Pandaroo)

• 70g​ - Organic Tamari Soy sauce (pure harvest)

• 10g​ - Pure roasted sesame Oil (coles)

• 40g​ - Original Oyster Sauce (Chang’s)

METHOD:

In a pan, cook the turkey mince until brown. Remove from the pan, leave the juices in the pan and set aside.

Add the cauliflower rice to the juices in the pan, cover and cook for 3-5mins, stirring occasionally to avoid sticking. Remove lid once it starts to soften and fry until a little crunchy.

Add the onion & peas and corn until cooked. Add the cooked turkey mince and sauces and stir until well combined. Divide into 4 containers and store in the fridge ready to heat when needed. Enjoy!

Optional - Scramble 2 eggs and fry in a pan, slice when done and add on top. However, these would need to be added to your daily calories.

CALORIES:401 (per serve)

P:45g F:22g C:15g

MAKES 4 SERVES