Ingredients
500 ml Freja Turkey Bone Broth
185g rice (jasmine or long-grain)
Leftover roasted turkey, shredded
2 pak choi, halved lengthwise
3 spring onions, sliced (white/green separated)
1 thumb sized piece of fresh ginger, finely sliced
1 fresh red chilli, sliced
1–2 tsp miso paste
1–2 tbsp soy sauce
1 tsp sesame oil
1–2 cloves black garlic, mashed
Juice of 1/2 lime
Chilli oil
Crispy onions
Fresh coriander, chopped
Method
1. Rinse the rice until the water is mostly clear, then add to a pan with approximately 350ml cold water.
2. Bring the rice to the boil, then put a lid on the pan and reduce the heat to a gentle simmer for approximately 12-15 minutes. Do not lift the lid or stir during this time.
3. Once the time is up, remove the rice from the heat and leave to rest for 10 minutes.
4. While the rice is cooking, heat a heavy-based pan and char the pak choi, cut-side down, for 2–3 minutes, then remove and set aside.
5. Once the pak choi is removed, heat the sesame oil in the same pan over a medium heat.
6. Add the ginger, red chilli, and white parts of the spring onions; stir for 1–2 minutes until fragrant.
7. Add the mashed black garlic and miso paste, stirring until mixed into the aromatics.
8. Add the soy sauce then pour in the Freja Turkey Bone Broth and bring to a gentle simmer.
9. Add the shredded roasted turkey and simmer for 5–8 minutes.
10. To serve, add a scoop of cooked rice to two bowls.
11. Ladle the hot broth and turkey over the rice, then add the charred pak choi.
12. Top with green spring onion slices and fresh coriander, and a squeeze of lime juice.
13. Finish with a drizzle of chilli oil and a handful of crispy onions.
