Quick and Easy Fried Rice
June 7, 2017
Turkey-riffic fried rice that’s packed with protein and tastes even better than what you get out of a takeout container.
- Yields: 4 Servings
2 cups instant, uncooked whole-grain, brown rice
1 ¾ cups low-sodium chicken stock
1 cup frozen peas and carrots, thawed
1 ½ cups roast turkey, ½ inch diced
Prepare the rice, per the package directions, but substitute the chicken stock for the water. Set aside.
Place a large non-stick skillet or wok over medium-high heat. Beat the eggs with 2 TBSP water, until well combined. Add ½ TBSP olive oil to the skillet and the egg mixture. Using a spatula, cook the egg like you would a thin omelet. Roll the omelet and use the spatula to slice the omelet into thin strips. Set aside.
Return pan to heat. Add remaining olive oil, turkey, onions and garlic. Sauté until onions are translucent. Add the rice, egg and remaining ingredients and mix well with spatula. Heat through and add salt and pepper to taste.
*If using regular soy sauce, omit salt from recipe.