Turkey Fried Rice with Satay Sauce

Steps

1. Cook rice Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Once cooked, spread onto a tray to cool for 3-4 minutes.
2. Prep veggies and sauce Finely dice onion; grate carrots; cut broccoli into very small florets and finely dice stalk. Set aside separately. In a bowl, mix all satay sauce ingredients together.
3. Cook eggs In a bowl, whisk eggs with a pinch of salt. Heat a drizzle of oil in a large nonstick fry-pan or wok on medium-high heat. Pour eggs into pan and cook for about 2 minutes, until nearly set. Flip and cook a further 30 seconds, remove from pan and set aside. Allow to cool then thinly slice. Reserve pan.
4. Cook turkey Return pan to medium-high heat with a drizzle of oil. Cook turkey, onion, garlic and ginger for 4-5 minutes, until turkey is cooked through, stirring as it cooks. Remove from pan and set aside.
5. Return pan to heat with a little more oil. Cook carrot and broccoli for about 3 minutes, stir through spinach and cook for a further 1 minute. Add rice, cooked turkey mixture and egg to pan with satay sauce, toss to combine and cook for about 2 minutes, until heated through. Keep satay sauce separate for fussier little foodies
6. Serve turkey fried rice with sweet chilli sauce and peanuts.