Ingredients

For The Turkey

• 2,500 g turkey wings and legs

• 1/2 small onion, chopped

• Thumb‑sized ginger

• 3 garlic cloves, smashed

• 2 teaspoons salt

• 2 teaspoons Knorr cubes (or 2 whole cubes)

• 1 tablespoon curry

• Fresh thyme sprigs (or 1 tablespoon dried thyme)

• 1 cup water

Turkey Chunks

• 500 g boneless turkey thighs

• 1/4 teaspoon salt

• 1/2 teaspoon bouillon cube

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon pepper

Vegetables

• 2 medium carrots

• 1 medium green bell pepper

• 8 green beans

• 3 green onions

• 1/4 cup peas (frozen)

• 1/4 cup sweet corn (canned)

• 1 yellow habanero

Vegetable Seasoning

• 1/2 teaspoon chicken seasoning

• 1/4 teaspoon salt

• 1 teaspoon white pepper

For The Rice

• 4 cups rice (800 g)

• 2 1/2 cups meat stock

• 1 1/2 cups water

• 1/2 teaspoon salt

• 1 teaspoon curry powder

• 1/2 teaspoon white pepper

Direction

Prepare & Boil The Turkey

1. Place cut turkey in a pot.

2. Season with crushed cubes, salt, thyme, curry, onion, ginger, and garlic.

3. Cover and cook on low heat without water (Note 1).

4. After steaming, add water, increase heat, and cook for 15 minutes.

5. When almost cooked, remove turkey and set aside.

6. Strain the stock to remove bones and ginger pieces.

7. Heat oil in a pot/pan and fry turkey until golden.

8. Transfer to a strainer or paper‑towel‑lined plate.

Prepare The Turkey Chunks

1. Remove bones and skin from turkey thighs.

2. Cut into small bite‑sized pieces.

3. Season with salt, bouillon, garlic powder, onion powder, and pepper.

4. Mix well and set aside to marinate.

Cook The Rice

1. Rinse rice until water runs clear. Drain thoroughly.

2. Add rice to the pot with turkey stock.

3. Add water, salt, curry, and white pepper.

4. Cover and cook for 20 minutes or until tender.

5. Fluff rice to release steam and prevent overcooking (Note 2).

Prepare The Vegetables & Fry Turkey Chunks

1. Dice carrots, bell pepper, and green beans. Slice green onions.

2. Drain sweet corn and thaw peas.

3. Heat a little oil in a wok.

4. Fry marinated turkey chunks in batches until lightly browned. Remove and set aside.

5. Add more oil if needed.

6. Stir‑fry the white parts of green onions until fragrant.

7. Add green beans and carrots; stir‑fry 3 minutes.

8. Add habanero, peas, and sweet corn; stir‑fry a few minutes.

9. Add green bell pepper; stir briefly to retain crunch.

10. Season with chicken seasoning, salt, and white pepper.

Combine & Stir‑Fry

1. Add cooked rice to the wok.

2. Add fried turkey chunks.

3. Stir‑fry for 5 minutes, letting rice toast slightly (Note 3).

4. Remove from heat and serve hot.

Notes

1. Low‑Heat Steaming
Steaming turkey without water helps it release natural juices, boosting flavor.

2. Fluffing The Rice
Fluffing prevents the bottom from becoming mushy. Leave pot uncovered to release steam.

3. Stir‑Fry Technique
Spread rice so it touches the wok surface. Let it sit 1 minute undisturbed to toast, then stir. Repeat for at least 5 minutes.