• Start by adding your rice to a sauce pan of boiling water, with a rice to water ratio of 1:2. Set timer according to your rice packet, mine was 25 minutes.
• Meanwhile, deseed your chillis (don’t if you can handle ‘hot’ at Nando’s), and chop your spring onions. Leave half of the spring onions (the greener end) and chillies for a garnish at the end. At this stage you’ll also want to combine your marinade ingredients into a bowl and add the turkey steaks- ensuring they are evenly coated.
• Add a dash of olive oil to a wok on a medium heat. Pour in the other half of spring onions (lighter end) and the chillies. Gently fry and add in the minced garlic for around 6 minutes.
• Pour your sautéed onion/chilli mix into a bowl so that your saucepan is clear for the turkey steaks. Increase the heat slightly and add the turkey steaks to the pan.
• Don’t touch them whilst they’re frying otherwise it’ll interfere with the tasty caramelisation of the honey. Turn over after 5 minutes and increase the heat to fry the other side for a further 3 minutes.
• At this point your rice should be finished (Time fliezz). Remove the turkey steaks from the wok and pour in the rice, combining with the cooked onions and chilli. Crack in the 2 eggs and stir through until cooked, adding soy sauce to taste.
• Serve the beautiful turkey steaks on top of the egg fried rice with the spring onions & chillies you saved to garnish. Oh and the chopped cori of course.

Sorry for the essay ^^ but it's actually a lot easier than it sounds. By combining the cooked and raw veggies you get a contrast of texture which makes the dish a 10/10. (Can you tell I’ve been watching @bonappetite videos #texture)"