Turkey Fried Rice

Canned chicken broth will work in place of the Turkey Stock, though the stock will enhance the dish's turkey flavor. Chilling the rice keeps the grains from sticking together as they're reheated. For more spice, add an extra teaspoon of chili garlic sauce.

Yield: 6 servings (serving size: about 1 1/2 cups)

Ingredients

• 1/3  cup  low-sodium soy sauce
• 2  tablespoons  Turkey Stock
• 1  tablespoon  rice vinegar
• 2  teaspoons  dark sesame oil
• 1  teaspoon  chili garlic sauce (such as Lee Kum Kee)
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 5  teaspoons  canola oil
• 2  cups  shredded green cabbage
• 1  cup  sliced green onions
• 1 1/2  teaspoons  minced peeled fresh ginger
• 5  cups  cooked long-grain rice, chilled
• 4  cups  chopped cooked turkey (light and dark meat)
• 2  cups  leftover green peas or frozen peas, thawed
• 1  cup  leftover carrots or frozen carrots, thawed
• 1/3  cup  chopped fresh cilantro

Preparation

Combine the first 7 ingredients in a small bowl, stirring with a whisk until well blended.

Heat oil in a large nonstick skillet over medium-high heat. Add cabbage, onions, and ginger to pan; sauté 3 minutes or until tender. Add rice, turkey, peas, and carrots; sauté 3 minutes or until thoroughly heated. Stir in soy mixture; cook 2 minutes. Remove from heat; stir in cilantro.

Nutritional Information

Calories:

456 (22% from fat)

Fat:

11.1g (sat 2.3g,mono 3.5g,poly 2.8g)

Protein:

35.5g

Carbohydrate:

50.4g

Fiber:

5.2g

Cholesterol:

72mg

Iron:

5.4mg

Sodium:

705mg

Calcium:

97mg