Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light November 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a small bowl, stirring with a whisk until well blended.

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  • 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.

Nutrition Facts

456 calories; calories from fat 22%; fat 11.1g; saturated fat 2.3g; mono fat 3.5g; poly fat 2.8g; protein 35.5g; carbohydrates 50.4g; fiber 5.2g; cholesterol 72mg; iron 5.4mg; sodium 705mg; calcium 97mg.
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