Ingredients
2 Tbsp Cobram Estate Light Flavour extra virgin olive oil
1 red onion, finely diced
500g turkey mince
2 tsp finely grated ginger
2 Tbsp kecap manis (Indonesian sweet soy sauce)
3 tsp sesame oil
2 x 450g pack microwave steamed brown rice
1 /3 cup coriander leaves, roughly chopped, plus extra to serve
1 carrot, cut into matchsticks
4 small radish, trimmed, thinly sliced
2 cups watercress sprigs
1 avocado, diced
1 /4 cup pickled ginger
Black sesame seeds, to serve
Lime wedges, to serve
Red chilli, to serve
Green shallots, to serve
Method
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Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in ginger, kecap manis and sesame oil and cook for 1 minute.
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Meanwhile, heat rice following packet directions, then combine in a large bowl. Add coriander and stir. Divide between 6 wide shallow serving bowls. Top with turkey mince and remaining ingredients in separate piles. Serve immediately garnished with sesame, lime, chilli and shallots
