Turkey Fried Rice

Faster than take-out, serve up veggie-packed fried rice that starts with healthy brown rice.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

2
cups uncooked instant brown rice
Water
2
eggs, beaten
1/2
lb lean (at least 90%) ground turkey
1/2
cup sliced green onions (8 medium)
2
teaspoons finely chopped garlic in water (from a jar) or 2 cloves garlic, finely chopped
2
cups Green Giant™ Steamers™ frozen mixed vegetables
1/4
cup soy sauce
2
teaspoons light sesame or vegetable oil
1/4
teaspoon ground red pepper (cayenne)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
  • 3 In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
  • 4 In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
  • 3 In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
  • 4 In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.

EXPERT TIPS

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Expert Tips

Toss leftover meat and veggies into the rice for extra flavor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
510
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
),
Cholesterol
145mg
145%;
Sodium
1890mg
1890%;
Total Carbohydrate
86g
86%
(Dietary Fiber
10g
10%
  Sugars
5g
5%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
86%;
Vitamin C
4%;
Calcium
8%;
Iron
18%;
Exchanges:
5 Starch; 1 1/2 Lean Meat; 1 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.