Name: Turkey fried rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 serving
Ingredients: 2/3 cup long-grain brown rice; 1 1/4 cups water; 1 lb 99% lean ground turkey; 1 tbsp avocado oil; 1/2 tsp salt; 3 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 8 oz frozen peas and carrots; 2 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 1 tbsp toasted sesame oil; 1/4 tsp white pepper; 2 green onions, sliced

Instructions

Prep 25 min · Cook 35 min

Combine the brown rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes. Turn off the heat and let it rest for 5 minutes. Spread the cooked rice onto a large plate to cool and dry for at least 10 minutes.
Heat a 12-inch nonstick skillet over medium-high heat with the avocado oil. Add the ground turkey and salt. Cook, breaking the meat into small pieces, until browned and cooked through, about 8 minutes. Remove the turkey from the skillet and set aside. Done when meat is browned and 165°F.
In the same skillet over medium heat, add the garlic and ginger. Sauté for 1 minute until fragrant. Add the frozen peas and carrots and cook until heated through and any surface moisture has evaporated, about 5 minutes.
Increase heat to high. Add the turkey and the cooled rice to the skillet. Toss constantly for 3 minutes until the rice looks dry and starts to crisp. Stir in the soy sauce, rice vinegar, and white pepper. Remove from heat and drizzle with sesame oil.
Divide the fried rice into 3 equal portions in airtight containers. Let cool completely before sealing. Refrigerate for up to 3 days. When ready to eat, reheat in the microwave with a splash of water until steaming, then garnish with sliced green onions.

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Ingredients

Instructions

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