Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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60ml rice vinegar (regular or seasoned)
2 tbsps caster sugar
2 tbsps reduced-sodium soy sauce
1 tsp crushed red pepper or crushed hot chilli flakes
230g regular rice, cooked according to package directions
1) Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes, until soft. Add snap peas and carrots and cook for 2 minutes. Add turkey and cook for 1 minute, until golden brown on all sides.
2) In a medium bowl, whisk together the stock, vinegar, sugar, soy sauce and pepper flakes. Add mixture to pan and bring to a simmer.
3) Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.