A healthy way to enjoy "Fried Rice" as an Entree and use leftover turkey.
1/4 cup Broccoli florets 1/4 cup thinly sliced Carrots1/4 cup green Onions1/4 cup Celery2 teaspoon Canola oil1/4 cup water Chestnuts, sliced1/4 cup sliced Mushrooms1/4 cup bean Sprouts1/4 cup frozen Peas1 cup long-grain Rice (cooked according to package directions)1 cup shredded cooked Turkey1 1/2 tablespoons Soy sauce1/2 teaspoon Sesame oil1/2 teaspoon black pepper1 Egg (beaten)
In a large non-stick skillet or wok, over medium-high heat, stir-fry broccoli, carrots, onions,and celery in oil for 1-2 minutes. Add water chestnuts, mushrooms, bean sprouts and peas: stir-fry 1-2 minutes. Stir in rice, turkey, soy sauce, sesame oil, pepper and stir-fry 1-2 minutes, or until well blended and hot. Make a well in center of turkey and rice mixture. Pour egg into well, reduce heat to low; stir egg, turkey and rice mixture until egg is cooked.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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