Ingredients
- 1 tablespoon vegetable oil
- 3 cup sfrozen vegetables, such as cut green beans or a blend of peppers, corn and snap peas
- Kosher salt, such as Diamond Crystal
- 1 garlic clove, minced
- 2 cup sleftover white rice, preferably cold or just barely room temperature
- 2 cup schopped or shredded cooked turkey
- 2 tablespoon ssoy sauce
- 2 eggs, beaten
- 1/2 tablespoon toasted sesame oil
- 1 scallion, slice d
Instructions
- Drizzle the vegetable oil in a large nonstick pan over medium heat. Once shimmering, add the vegetables. Season with 1 teaspoon salt. Cook, stirring frequently, until they defrost and begin to brown a bit, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the rice to the pan. Cold rice tends to clump together, so use your spatula or wooden spoon to break the rice into individual grains. Immediately add the turkey and toss to combine, 15 to 20 seconds. Drizzle soy sauce over the top and continue tossing together until evenly coated.
- Turn the heat up to medium high and make a well in the middle of the rice. Pour the beaten eggs into the middle and let them set for 20 to 30 seconds. Break the eggs up with your spatula and fold them into the rice while tossing everything together. Continue tossing until the egg is cooked and distributed throughout the rice.
- Pour the sesame oil over the rice and add the scallion. Give the pan a few good tosses before serving.
Tips
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.