My kids ate all and asked for more of this invented recipe, so thought I’d document it for posterity!

Serves 2/3
Ingredients
1 cup basmati rice
1 nd half tsp bouillon powder
Handful of frozen peas
Clove of garlic crushed
Handful button mushrooms chopped
Handful turkey/ chicken leftovers chopped
Butter or oil for frying
Soy sauce for seasoning

Steps:
Rinse rice in cold water. Cover with water so level is approx 2 cm above rice. Stir in bouillon powder and bring to boil uncovered.
When most of water has evaporated from top sprinkle on peas then cover with tight fitting lid to allow rice/peas to finish cooking over a minimal heat for approx 10 mins or so.
While that’s cooking gently fry garlic in butter or oil for a min. Then add mushrooms and cook for a further few mins to soften slightly. Add chopped turkey and toss together – it’s up to you whether you just warm the turkey through, or fry longer to get crispy edges.
Mix the cooked rice & peas with the mushroom and turkey mixture and mix thoroughly to ensure rice gets coated in oil/butter.
Sprinkle with some soy sauce to taste, either in pan or at table.