Lunch

Turkey Larb with Rice and Herbs

Name: Turkey Larb with Rice and Herbs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 150 g Turkey breast mince, 2% fat; 90 g Cooked white rice; 1 tsp (5 g) Basmati rice; 60 g Little gem lettuce; 40 g Red onion; 80 g Cucumber; 2 tsp (10 g) Fish sauce; Juice of a lime Lime juice; Half a tsp, or more Chilli flakes; A big handful, torn Fresh mint; A handful Fresh coriander; 2 sprays Olive oil spray

Turkey mince cooked dry and dressed hot with lime, fish sauce, chilli and a lot of mint, over a little rice with lettuce to scoop. 39 g of protein for 341 kcal.

Calories: 341kcal
Protein: 39g
Fat: 4g
Carbs: 36g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Turkey breast mince, 2% fat150 g
Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.
Cooked white rice90 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Basmati rice1 tsp (5 g)
Toasted and ground. Sounds fussy, takes three minutes, and is the thing that makes larb taste like larb. Dry weight, before cooking.
Little gem lettuce60 g
Red onion40 g
Cucumber80 g
Fish sauce2 tsp (10 g)
Lime juiceJuice of a lime
Chilli flakesHalf a tsp, or more
Fresh mintA big handful, torn
Fresh corianderA handful
Olive oil spray2 sprays
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.

Method

Toast the dry rice in a small dry pan, shaking, until it is deep gold and smells nutty, about three minutes. Grind it in a pestle and mortar or under the end of a rolling pin.
Cook the mince in a sprayed pan over a medium heat with a splash of water, breaking it up finely, until it is cooked through and the water has gone, about six minutes. Do not brown it.
Off the heat, stir in the fish sauce, lime juice, chilli flakes, the thinly sliced onion and the ground rice. Taste: it should be sour first, then salty, then hot.
Let it cool for two minutes, then fold in the herbs. Serve over the rice with the lettuce leaves and cucumber alongside.

Worth knowing

Larb is normally eaten with sticky rice and no cucumber. The small amount of rice here is what keeps the bowl at 341 kcal; the herbs and lime are doing the rest.
The mince is cooked in water rather than fat on purpose. It should be pale and crumbly, which is what lets it soak up the dressing.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.