Homemade Turkey Stir-Fry with Leek and Almonds

01Method

1. 1

   Slice the turkey breast into strips about 1 cm thick, then toss them thoroughly in a bowl with the mustard, ketchup, paprika, cumin, soy sauce, egg white, and a pinch of salt. Cover and refrigerate, ideally overnight.

2. 2

   Place the rice in a bowl, cover with water, and rub the grains between your fingers, then drain. Repeat this about four times until the water runs clear.

3. 3

   In a heavy, ovenproof pot, heat the oil over medium heat and add the rice. Stir continuously for a minute or two until every grain is coated in oil. Pour in enough cold water to cover the rice by about 1 cm, season with salt, and bring to a boil. Stir in the butter, cover with a lid, and transfer to an oven preheated to 150 °C for 15 minutes. Once done, remove the lid and fluff the rice with a fork.

4. 4

   Halve the leek lengthwise, rinse thoroughly under cold running water, and remove any grit. Slice into rounds about 5 mm thick. In a dry, very hot pan, toast the almonds until golden, then set aside. Add the oil to the same pan, add the marinated turkey, and cook until browned on all sides. Add the almonds and stir-fry for about 3 minutes. Add the leek and cook for another 3 minutes — the vegetables should soften slightly but still have a bit of bite.

5. 5

   Serve the turkey, leek, and almonds alongside the jasmine rice.