Prawn And Turkey Nasi Goreng

• 3 cups cooked long grain rice
• 2 eggs lightly beaten
• 2 cups raw prawns - peeled, deveined, washed and pat dry
• 2 cups shredded roasted turkey or chicken
• 6 shallots halved and finely sliced
• 3 spring onions finely sliced
• 3/4 cup carrots cut into thin pieces - julienne
• 1/2 cup green peas (fresh or frozen)
• 2 crushed garlic cloves (green inner part removed)
• 2 teaspoons fresh root ginger, peeled and grated
• 1 or 2 finely chopped fresh or dry red chillies (depending how hot you like your food)
• 1 small bunch of fresh coriander, leaves picked (remove part to chop to yield 2 teaspoons for omelettes)
• 1/2 teaspoon coriander seeds crushed
• 2 tablespoons Soy Sauce
• 1 tablespoon Sweet Chilly Sauce
• 3 tablespoons Canola oil for stir fry
• 3 teaspoons Canola oil for the thin omelettes
• salt

1. Cook the long grain rice following the fried rice method (see recipe I posted for Fried White Rice) or following the instructions on the packet until just tender. Fluff rice with a fork so you don't have any lumps. Set aside and leave at room temperature. You can also use left over white rice.
2. For the thin omelettes: Lightly beat the eggs with a fork and season to taste. Chop fresh coriander to yield 2 teaspoons and add to the eggs. Heat 1 teaspoon vegetable oil in a deep, wide non-stick frying pan over a medium heat. Add 1/3 of the eggs in a thin layer and cook for a few minutes, until set and golden. Remove from the pan, roll the omelette up and allow to cool. Make another 2 thin omelettes in the same way. When cool enough to handle, slice the rolled thin omelettes and set aside.
3. Remove the skin and bones from the roast turkey (or chicken) and shred. Set aside.
4. Clean the shrimp, deveine them and pat dry. Season with salt.
5. Heat 3 tbsp of oil in a wok or large frying pan. Add the shrimp and garlic, allow the shrimp to cook on both sides until golden brown. Discard the garlic.
6. Add the shallots and saute for a few minutes.
7. Add the grated ginger, coriander seeds and red chillies. Stir fry for 2 minutes.
8. Add the carrot and peas, add a pinch of salt and saute for another 5 minutes.
9. Mix in a bowl the sweet chilly sauce and the soy sauce and add to the mixture. Stir for a minute to blend flavours.
10. Add the shredded meat, stir well to mix the flavours.
11. Finally add the rice and toss for 5 minutes or until it has warmed up.
12. Remove from the heat, add the coriander leaves and serve immediately.

long grain rice, eggs, prawns, turkey, shallots, onions, carrots, green peas, garlic, fresh root ginger, red chillies, fresh coriander, coriander seeds crushed, soy sauce, sweet chilly sauce, canola oil, canola oil, salt

Taken from food52.com/recipes/1854-prawn-and-turkey-nasi-goreng (may not work)