Turkey Fried Rice

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

By Pillsbury Kitchens

September 24, 2008

cups uncooked instant brown rice

Water

eggs, beaten

1/2

lb lean (at least 90%) ground turkey

1/2

cup sliced green onions (8 medium)

teaspoons finely chopped garlic in water (from a jar) or 2 cloves garlic, finely chopped

cups frozen mixed vegetables

1/4

cup soy sauce

teaspoons light sesame or vegetable oil

1/4

teaspoon ground red pepper (cayenne)

Hide Images

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.