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.
Cooking Light NOVEMBER 2007
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.
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