Turkey Fried Rice
- 1 tb Vegetable oil; divided
- 1 Medium-sized red bell
- -pepper; cut into 1/2-inch
- -strips
- 1/4 lb Fresh mushrooms; sliced
- 4 oz Fresh pea pods; trimmed
- 1 Garlic clove; minced
- 2 c Diced cooked turkey
- 1/4 ts Ground ginger
- 3 c Cooked rice
- 1/2 c Soy sauce
- 2 Eggs; beaten
In a large skillet or wok, heat the oil over medium-high heat. Stir-fry the
pepper, mushroooms, pea pods, and garlic for 3 to 4 minutes, just until the
vegetables are tender. Add the remaining ingredients except the eggs. Cook
for 4 to 5 minutes, or until heated through. Add the eggs and stir
constantly for 2 to 3 minutes, or until the eggs are cooked through. Serve
immediately.
Note: Go ahead and add a little extra crunch and color with 2 chopped
scallions.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak
on Jan 24, 1998
pepper, mushroooms, pea pods, and garlic for 3 to 4 minutes, just until the
vegetables are tender. Add the remaining ingredients except the eggs. Cook
for 4 to 5 minutes, or until heated through. Add the eggs and stir
constantly for 2 to 3 minutes, or until the eggs are cooked through. Serve
immediately.
Note: Go ahead and add a little extra crunch and color with 2 chopped
scallions.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak
