Turkey Fried Rice

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

By Pillsbury Kitchens

Updated September 24, 2008

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 frozen mixed vegetables
1/4

cup soy sauce
2

teaspoons light sesame or vegetable oil
1/4

teaspoon ground red pepper (cayenne)

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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.