Rice pan with turkey

Ingredients for 4 servings:

• 250 g long grain rice
• 1 red bell pepper(s)
• 2 spring onions
• 1 can of baby corn
• 400 g turkey breast
• 1 piece(s) ginger
• 1 clove(s) garlic
• 50 g sunflower seeds
• 6 tbsp oil
• 150 g peas
• 50 ml vegetable stock
• 2 tbsp soy sauce
• 1 tsp sambal oelek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the rice in salted water, drain, and let cool. Meanwhile, wash the bell peppers and spring onions. Cut the peppers into strips and the onions into rings. Drain the corn. Cut the turkey breast into thin strips. Peel and finely chop the ginger and garlic. Roast the sunflower seeds in 2 tablespoons of oil, season with salt, and set aside. Sear the meat with the garlic and ginger in 1 tablespoon of oil, remove and keep warm. Fry the rice in 3 tablespoons of oil for 5 minutes. Sauté the bell peppers, spring onions, and peas with the rice for 3 minutes. Mix the stock, soy sauce, and sambal oelek and add to the rice. Add the corn and meat and heat through, stirring in the seeds. Serve with lemon wedges, if desired.