Name: Turkey fried rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 cup jasmine rice, rinsed; 1 cups water; 1 1/4 lb 99% lean ground turkey; 1 1/2 tbsp canola oil; 3 large egg whites, beaten; 10 oz frozen peas and carrots; 4 cloves garlic, minced; 2 tbsp fresh ginger, grated; 3 tbsp low-sodium soy sauce; 1 1/2 tsp sesame oil; 2 green onions, thinly sliced; 1/2 tsp salt

Instructions

Prep 30 min · Cook 30 min

In a small saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let stand covered for 5 minutes.
Spread the cooked rice onto a half-sheet pan in an even layer. Place the pan in the freezer for 15 minutes or the fridge for 20 minutes until the rice is cold and dry to the touch.
Heat a quarter of the canola oil in a 12-inch nonstick skillet over medium-high heat. Add half the ground turkey and half the salt. Cook without stirring for 2 minutes to brown, then break up the meat and cook until no pink remains, about 3 minutes. Transfer to a bowl and repeat with another quarter of the canola oil and the remaining turkey and salt. Done when no pink remains, 165°F.
Wipe out the skillet. Heat a teaspoon of the canola oil over medium heat. Add the egg whites and cook, stirring gently, until just set. Remove the eggs and add them to the turkey bowl.
Heat the remaining canola oil in the skillet. Add the frozen mixed vegetables and cook until heated through and any moisture has evaporated, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Increase heat to high. Break up any clumps in the chilled rice and add it to the skillet. Stir-fry for 3 minutes. Return the turkey and eggs to the pan. Pour in the soy sauce and sesame oil. Toss everything together for 2 minutes to combine and lightly crisp the rice.
Stir in the green onions. Divide the fried rice into 4 equal meal prep containers.

Nutrition

Ingredients

Instructions

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