Ingredients
2
cups uncooked instant brown rice
Water
2
eggs, beaten
1/2
lb lean (at least 90%) ground turkey
1/2
cup sliced green onions (8 medium)
2
teaspoons finely chopped garlic in water (from a jar) or 2 cloves garlic, finely chopped
2
cups frozen mixed vegetables
1/4
cup soy sauce
2
teaspoons light sesame or vegetable oil
1/4
teaspoon ground red pepper (cayenne)
Preparation
Cook rice in water as directed on package.
Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.
