Turkey Fried Rice

This version can be made in 10 minutes flat if you use leftovers (another winner!), and what is better than a recipe that uses up turkey AND rice leftovers and turns them into a healthy, budget friendly meal the whole family will devour?

Total Time

20min

4.5

2 Ratings

Author: Healthy-ish

Servings:

Ingredients

•

2 2/3 Tbsp

Cold White Rice

•

2 slices

Turkey Breasts , cooked, chopped

•

2 cups

Frozen Peas and Carrots

•

1 Tbsp

Sesame Oil

•

Eggland's Best Classic Egg , beaten

•

Small Onion , finely chopped

•

3 cloves

Garlic , minced

•

2 Tbsp

Oyster Sauce

•

1 Tbsp

Soy Sauce

•

to taste

Chicken Bouillon Powder

or Salt and Black Pepper

Cooking Instructions

Saute Onion (1) in Sesame Oil (1 Tbsp) in a pan or wok on medium high heat until translucent, then add Garlic (3 cloves) and saute for ten seconds and add Frozen Peas and Carrots (2 cups) . Stir fry until vegetables start getting tender.

Push vegetables to the side of the pan and add the Eggland's Best Classic Egg (1) . Scramble it quickly and then mix everything together.

Add cooked White Rice (2 2/3 Tbsp) and Turkey Breasts (2 slices) .

Add Oyster Sauce (2 Tbsp) , Soy Sauce (1 Tbsp) and Chicken Bouillon Powder (to taste) .

Stir fry for a few minutes until everything comes together and rice starts to brown then remove from heat.

Nutrition Per Serving

CALORIES

359

FAT

11.4 g

PROTEIN

27.5 g

CARBS

39.8 g