Turkey Un-Fried Rice
Servings: 4 servings
Ingredients
- 2 tablespoons light sesame oil extra-virgin olive oil or coconut oil will also work
- ½ medium red onion finely chopped
- 1 cup cooked green beans finely chopped
- 1 cup grated carrots
- 3 large garlic cloves minced
- 2 teaspoons freshly grated ginger
- 2 large eggs
- 2½ cups cooked brown rice
- 2 cups diced turkey white or dark meat
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon unseasoned rice vinegar
- 3 scallions white and light green parts only, thinly sliced (optional)
Instructions
- Heat the sesame oil in a large wok or non-stick skillet over medium heat. When the oil is hot and shimmering (but not smoking!), add the onion and cook for about 5 minutes until softened and translucent. Add the green beans, grated carrots, garlic and ginger, and cook for 1 minute until the garlic is fragrant.
- Push the veggies to one side of the pan. Crack the two eggs into the empty side of the pan and scramble with a spatula just until set, about 1-2 minutes. Fold the eggs into the vegetable mixture.
- Add the brown rice, turkey, soy sauce and rice vinegar to the pan, stirring to combine. Cook for 1 to 2 minutes just until everything is heated through.
- Serve the un-fried rice warm garnished with scallions (if using).
Notes
*If you’re starting with raw green beans, blanch them in boiling water for 1-2 minutes until bright green, then strain and transfer to a bowl of ice water to stop the cooking.
*You can also sub thinly sliced Brussels sprouts (raw or cooked) or peas instead of the green beans.
*Try serving the fried rice topped with a dollop of cranberry sauce. The sweet and savory flavor combo is surprisingly delicious.
*You can also sub thinly sliced Brussels sprouts (raw or cooked) or peas instead of the green beans.
*Try serving the fried rice topped with a dollop of cranberry sauce. The sweet and savory flavor combo is surprisingly delicious.