Coconut Fried Rice with Fried Turkey

Ingredients

• Turkey (Used to make stock, then deep-fried; quantity not stated.)
• Onion (Chopped; used for seasoning the turkey and in the vegetable base.)
• Habanero pepper (Chopped.)
• Italian seasoning (MARVX Italian seasoning; amount not stated.)
• Ginger powder (MARVX ginger powder; amount not stated.)
• Curry powder (MARVX curry powder; amount not stated.)
• Paprika (MARVX paprika; amount not stated.)
• Bouillon cubes (Used to season the turkey; amount not stated.)
• Fresh coconut (Deshelled, blended with water, and strained to make fresh coconut milk.)
• Water (Used to blend the coconut and to cook the rice; amount not stated.)
• Basmati rice (Washed; other rice varieties may be used.)
• Vegetable oil (For deep-frying the turkey and stir-frying the vegetables; amount not stated.)
• Fresh oregano (Fresh or dried; amount not stated.)
• Mixed vegetables (Frozen or fresh; amount not stated.)
• Sweet corn (Amount not stated.)
• Red kidney beans (Amount not stated.)
• Chicken seasoning (Used to season the vegetables lightly; amount not stated.)
• Green bell pepper (Amount not stated.)
• Red bell pepper (Amount not stated.)
• Spring onions (Used as a finishing ingredient; amount not stated.)
• Plantains (Fried and served alongside the rice and turkey; amount not stated.)

Steps

1. 1

   Season the turkey with chopped onion, chopped habanero, Italian seasoning, ginger powder, curry powder, paprika, and bouillon cubes. Cook the seasoned turkey until tender, reserving the cooking stock.

2. 2

   Deep-fry the cooked turkey. Strain the stock and reserve it for cooking the rice.

3. 3

   Deshell the coconuts. Blend the coconut flesh with water until very smooth, then strain the mixture to make fresh coconut milk.

4. 4

   Wash the basmati rice. Add the rice to a pot with the fresh coconut milk, some of the reserved turkey stock, and a little water. Cook until the rice is about 80% done.

5. 5

   Heat vegetable oil in a pan. Add chopped onions and habanero pepper, then sauté them.

6. 6

   Add fresh oregano to the pan and continue cooking the aromatics.

7. 7

   Add the mixed vegetables, sweet corn, and red kidney beans. Season lightly with chicken seasoning.

8. 8

   Fry the vegetables for about 3–5 minutes.

9. 9

   Add the fried vegetable mixture to the partially cooked coconut rice.

10. 10

    Stir the rice and vegetables together over low heat.

11. 11

    Add the green and red bell peppers, then finish with spring onions. Stir until incorporated and the rice is fully cooked.

12. 12

    Serve the coconut fried rice with the fried turkey and fried plantains.

Notes

The source does not provide ingredient quantities, rice-to-liquid ratios, exact cooking temperatures, or the turkey cooking time. It recommends fresh coconut milk and says fresh vegetables may be used instead of frozen. The transcript states that the rice is cooked with coconut milk, turkey stock, and water, but does not specify their proportions.

Nutrition per serving

• main
• West African
• fried rice
• coconut
• turkey
• gluten-free
• dairy-free
• family meal