Turkey Mince Recipe with Rice (Gochujang Fried Rice)

5 standard portions

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Ingredients

• 200 g kale, washed and pat dry ((£0.60⁠))
• 350 g brown rice, cooked ahead of time ((£1.45/3)=(£0.48))
• 500 g (7%) fat turkey mince ((£2.65)⁠)
• 50 g spring onions, thinly sliced ((£0.49⁠))
• 2 red chillies, thinly sliced to garnish ((£0.50⁠))
• ½ lime, juiced plus wedges to serve ((£0.18))
• 3 to 4 garlic cloves, minced ((£0.39))
• 2 tbsp of olive oil/rapeseed oil
• 3 tbsp Gochujang paste
• 3 tbsp soy sauce

Method

1. Start by rinsing the kale and patting it dry with a tea-towel. Spread across a large baking tray to dry out. ⁠
2. Preheat a large non-stick frying pan over a high heat, coated with rapeseed oil/olive oil (1 tbsp). Add the mince into the pan and break apart (roughly) with a spatula. Leave to brown on a high heat for five minutes. Season with salt and pepper.
3. After this time, the mince should have taken on some nice colour. Break apart properly now with your spatula and stir. Continue to cook for another 3 minutes and set aside.
4. In a baking tray, add the kale and coat with the remaining olive oil/rapeseed oil. Season with salt and pop in the oven for around 7 minutes.
5. Reduce the heat to low and add the spring onion into the pan (reserve some for garnish). Fry for a minute before adding the garlic, Gochujang and soy sauce.
6. Pour the mince back into the pan and stir to coat. Then, add cooked brown rice into the pan. Once the kale is ready, also stir that into the pan along with the lime juice.
7. Garnish with the reserved spring onion and sliced chilli. Enjoy!