1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 teaspoons canola oil
2 cups shredded green cabbage
1 cup sliced green onions
1 1/2 teaspoons minced peeled fresh ginger
5 cups cooked long-grain rice, chilled
4 cups chopped cooked turkey (light and dark meat)
2 cups leftover green peas or frozen peas, thawed
1 cup leftover carrots or frozen carrots, thawed
1/3 cup chopped fresh cilantro
How to Make It
Combine the first 7 ingredients in a small bowl, stirring with a whisk until well blended.
Heat oil in a large nonstick skillet over medium-high heat. Add cabbage, onions, and ginger to pan; sauté 3 minutes or until tender. Add rice, turkey, peas, and carrots; sauté 3 minutes or until thoroughly heated. Stir in soy mixture; cook 2 minutes. Remove from heat; stir in cilantro.
How does this recipe garner 5 stars when nobody's rated it? Anyway, it's not bad; I wouldn't go out of my way to make this, but it's a decent use for leftover turkey and cabbage. I used brown rice cooked in turkey stock and omitted the cilantro, but otherwise followed the recipe. It doesn't develop a very "fried" quality in the time allotted, especially without egg, but the flavors are good and once the prep work is done it does come together quickly. I served this with mixed greens tossed with low-fat Asian dressing and sesame seeds. I suppose I'd make this again if I needed to use up some leftovers, although I might let it cook longer to let it get crispier.