Thai fried rice with leftover turkey

Heat a wok over not-too-high heat with lots of garlic until it starts to brown.

Add the eggs, beaten ahead for a uniform colour or unbeaten for a marbled effect.

Add the cold leftover turkey, chopped bite-sized, early so it heats through; raise the heat.

Add the freshly cooked rice and the jellified turkey juice; season with a little less soy sauce and fish sauce than usual, and some sugar.

Stir-fry over high heat without crowding the wok, letting the rice toast; do not stir constantly. Add white pepper.

Turn off the heat; add green onions at the end (firmer vegetables earlier).

Garnish with cucumber, lime and chopped cilantro.