Use up some of your leftover meats to make this quick and tasty dish.
250g basmati rice
2tsp light olive or vegetable oil
3 spring onions, washed and sliced
1 fresh red chilli, sliced
2 cloves garlic, finely chopped or crushed
2 handfuls leftover roast turkey, roughly chopped
1 handful leftover roast ham, roughly chopped
1 handful frozen peas
1-2 tbs soy sauce
3cm piece cucumber, chopped
handful fresh coriander, chopped
Rinse the rice and cook until its almost done but not quite. Rinse and drain in a fine colander or sieve.
Heat 1 tsp of the oil in a large non-stick wok or frying pan and break in the eggs. Quickly break them up with a wooden spoon or pair of chopsticks to lightly scramble them, then leave them to set for a minute. Tip out onto a plate, cut into rough strips and set aside.
Heat the remaining oil in the pan and add the spring onion, chilli and garlic and fry for a minute or two without letting the garlic brown at all. Add the cooked meats, turn down the heat and allow to heat through. Add the peas and rice and a grind of black pepper and continue to heat through, stirring occasionally.
When the rice is almost heated through, sprinkle on the soy sauce then add the egg and stir to combine.
Ensure the meat and rice are completely heated throughout then transfer to a large serving bowl.
Scatter over the chopped cucumber and coriander before serving.