Turkey Fried Rice

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.

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 456
Caloriesfromfat 22 %
Fat 11.1 g
Satfat 2.3 g
Monofat 3.5 g
Polyfat 2.8 g
Protein 35.5 g
Carbohydrate 50.4 g
Fiber 5.2 g
Cholesterol 72 mg
Iron 5.4 mg
Sodium 705 mg
Calcium 97 mg

Ingredients

1/3 cup low-sodium soy sauce
2 tablespoons Turkey Stock
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
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

Preparation

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.

Note:

Maureen Callahan,

November 2007