467
CALORIES
41.9
PROTEIN (G)
41.1
CARBS (G)
16.2
FAT (G)
3.7
FIBRE (G)
Method
Cook turkey rashers according to the pack, chop and set aside.
Soften onion and pepper in the oil, then push them to one side.
Scramble the eggs and whites over low heat until just set.
Add the cold rice and turkey; season and stir-fry until piping hot.
Finish with spring onion and serve immediately.
ALLERGENS
Contains: Contains egg.
STORAGE & REHEATING
Cool quickly and refrigerate within 1 hour for up to 1 day.
COACH NOTE
Added salt is capped at 0.5 g because turkey rashers already contribute salt.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use extra egg whites in place of whole eggs only after recalculating.
FREEZER GUIDANCE
Not recommended.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.