Method                     
1- Bring 250g of water to the boil in a lidded saucepan and tip in the rice. Return to the boil, then lower the heat to a simmer. Cover the pan and cook until the rice is tender and all the water is absorbed—about 10-15 minutes.                    
2- Meanwhile, heat the groundnut oil in an individual, non-stick omelette pan to make the omelette by adding the beaten egg. When almost set, fold in half, then turn out and slice thinly.      
3- When the rice is nearly cooked, heat the sesame oil in a wok or large non-stick frying pan and stir-fry the turkey pieces for 1 minute over high heat. Add the carrots, spring onions, garlic, and chili, and stir-fry for a further 2 minutes.       
4- Reduce the heat, add the cooked rice to the frying pan with the prawns, bean sprouts, soy sauce, and sugar, and stir gently for 1-2 minutes. If it starts to stick, add a little chicken stock or water.                    
5- Arrange the omelette slices on top and serve immediately.                    
 

Ingredients

• 100g Basmati Rice
• 5ml Vegetable Oli or Olive Oil
• 1 Piece Egg, Beaten
• 5ml Sesame Oil
• 100g Turkey Fillet, Cut into Thin, Bit-sized Lengths
• 1 Piece Medium Carrot, Peeled and Cut into Thin, Bit -size Lengths
• 4 Pieces Spring Onion, trimmed and Chopped Cloves Garlic, Peeled and Crushed
• 2 Pieces Cloves Garlic, Peeled and Crushed
• 1 Piece Hot Red Chilli, Deseeded and Chopped
• 100g Peeled, Cooked Prawns
• 50g Beans Sprouts
• 5ml Soy Sauce
• 1 Pinch Caster Sugar
• Chicken Stock or Water, as Necessary