Canned chicken broth will work in place of the Turkey Stock, though the stock will enhance the dish's turkey flavor. Chilling the rice keeps the grains from sticking together as they're reheated. For more spice, add an extra teaspoon of chili garlic sauce.
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.