Thai-Style Turkey Fried Rice - cooking recipe

Ingredients

2 tablespoons peanut oil
1 onion, finely chopped
3 garlic cloves, crushed
2 long green chilies, seeds removed, finely chopped
2 teaspoons grated fresh ginger
1 tablespoon brown sugar
1 red capsicum, cut into 1cm cubes
200 g thin green beans, cut into 2cm lengths
4 kaffir lime leaves, thinly sliced (see notes)
4 cups cooked cooled jasmine rice (1 1/3 cups (265g, uncooked)
3 cups roughly chopped cooked turkey
2 tablespoons fish sauce
2 tablespoons gluten-free tamari (see notes)
1/2 cup Thai basil (see notes or use regular basil)
lime wedge, to serve

Preparation

Heat the oil in a wok over medium-high heat. Stir-fry the onion for 2-3 minutes until softened. Add the garlic, chilli, ginger and sugar, then cook for a further 1 minute until the mixture is fragrant and the sugar has dissolved. Add the chopped capsicum, beans and kaffir lime leaves, then stir-fry for 1-2 minutes until the vegetables are just tender. Add the cooked rice, chopped turkey, fish sauce and tamari, then stir-fry for 2-3 minutes until heated through. Stir in the basil, then serve the rice in bowls with lime wedges to squeeze.