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.
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.
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