Ingredients

• 1 tbsp dry sherry
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• pinch salt
• 450g/1lb cooked leftover turkey
• cut into 2cm/¾in cubes
• vegetable oil
• for frying
• 1 free-range egg
• beaten
• 2 tbsp cornflour
• plus extra for dusting
• 150ml/¼ pint chicken stock
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1 tbsp cider vinegar
• 2 tbsp tomato ketchup
• 2 green peppers
• stalk and seeds removed
• cut into 2cm/¾in pieces
• 4 spring onions
• trimmed
• cut into 2cm/¾in lengths
• 1 tbsp juice from a satsuma
• 1 tbsp cornflour
• 2 tbsp vegetable oil
• 300g/10½oz cooked basmati rice
• cooled to room temperature
• 2 free-range eggs
• beaten
• 4 spring onions
• trimmed
• chopped
• 4 tbsp soy sauce

Directions

• For the turkey
• in a bowl
• mix together the sherry
• soy sauce
• sesame oil and salt until well combined. Add the cooked turkey to the marinade
• stir well to coat
• then cover the bowl and set aside to marinate for at least 20 minutes.
• Heat the deep-fat fryer to 180C. Alternatively
• heat the oil in a deep-sided
• heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: hot oil can be dangerous. Do not leave unattended.).
• Meanwhile
• in a bowl
• beat the egg with the cornflour to form a smooth batter and set aside. Sprinkle a little cornflour on a plate.
• Remove the turkey from its marinade
• shaking off any excess. Dust the marinated turkey with the cornflour
• shaking off any excess.
• Dip the marinated turkey in the batter
• then carefully lower into the hot oil
• in batches if necessary
• and fry for 2-3 minutes
• or until the batter is crisp and golden-brown. Remove the turkey from the oil using and set aside to drain on kitchen paper. Keep warm.
• For the sauce
• bring the stock
• soy sauce
• sesame oil
• vinegar and ketchup to the boil in a non-reactive saucepan. Add the peppers and spring onions and simmer for 2-3 minutes
• or until the vegetables have softened slightly but still retain their crunch.
• Mix the satsuma juice with the cornflour to form a smooth paste. Pour into the sauce and bring to the boil. Then reduce and simmer for 1-2 minutes
• stirring well
• until the sauce has thickened.
• Meanwhile
• for the egg fried rice
• heat the oil in a wok over a high heat. Add the rice and stir-fry for 2-3 minutes. Add the egg
• spring onions and soy sauce and stir-fry for a further 2-3 minutes.
• Just before serving
• stir the turkey into the sweet-and-sour sauce.
• To serve
• spoon the egg-fried rice into serving bowls and top with the sweet-and-sour turkey.