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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.
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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.
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3
Remove the skin and bones from the roast turkey (or chicken) and shred. Set aside.
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4
Clean the shrimp, deveine them and pat dry. Season with salt.
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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.
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6
Add the shallots and saute for a few minutes.
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7
Add the grated ginger, coriander seeds and red chillies. Stir fry for 2 minutes.
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8
Add the carrot and peas, add a pinch of salt and saute for another 5 minutes.
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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.
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10
Add the shredded meat, stir well to mix the flavours.
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11
Finally add the rice and toss for 5 minutes or until it has warmed up.
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12
Remove from the heat, add the coriander leaves and serve immediately.
