Ingredients:
1/4 cup Broccoli florets
1/4 cup thinly sliced Carrots
1/4 cup green Onions
1/4 cup Celery
2 teaspoon Canola oil
1/4 cup water Chestnuts, sliced
1/4 cup sliced Mushrooms
1/4 cup bean Sprouts
1/4 cup frozen Peas
1 cup long-grain Rice (cooked according to package directions)
1 cup shredded cooked Turkey
1 1/2 tablespoons Soy sauce
1/2 teaspoon Sesame oil
1/2 teaspoon black pepper
1 Egg (beaten)
Preparation:
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.