Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Sauté the aromatics
Slice spring onions (see notes) and turkey. Grate ginger and crush garlic. Add to a heated frypan or wok with 2 tbsp oil and cook over medium-high heat for 2 minutes.
3. Add remaining vegetables
Slice celery and capsicum. Cut broccoli into small florets and halve baby corn. Add to pan as you go with 1/4 cup hoisin sauce. Stir-fry for 3-4 minutes.
4. Toss in the rice
Toss the rice into pan and warm through. Season with pepper to taste (see notes).
5. Finish and serve
Serve fried rice into bowls topped with crispy shallots and any reserved spring onion tops.
Use the rice tub to quickly measure up x 1.5 amount of water.
Keep some green spring onion tops for garnish.
Add 2 tsp Chinese five spice for extra flavour if you like.
If you don’t have hoisin sauce, you can use 2 tbsp of soy and 2 tbsp sweet chilli sauce instead.
Basmati rice, 1 tub (300g)
Spring onions, 1/2 bunch *
Turkey, 1 packet (100g)
Garlic, 2 cloves
Celery sticks, 2
Red capsicum, 1
Broccoli, 1/2 *
Baby corn, 1 packet
Fried shallots, 1 packet (40g)
From your pantry
Oil (sesame or other), pepper, hoisin sauce (see notes)