My life has settled down into a nice little routine that I’ve been greatly appreciative of. I get up at 6 am, do a small workout to wake up, then either catch up on the news, mess around on the net or check my personal email while I drink my green smoothie.
After that I get ready, go to work, come home, make dinner and then hang out with my husband and research, read or write a post. It’s a little simplified but that’s my basic day.
Sounds boring right? But it’s been an amazing switch after the craziness of the last two years and I’m completely grateful that my life isn’t insane hectic anymore. I’m looking forward to having (somewhat) more of a social life. Now if I could only win the lottery…
At my local store, turkey tenderloin sometimes goes on sale + you get two, about twelve ounce tenderloins per package. Which means it’s a perfect stock-up item since I can just freeze them individually and pull one out already portioned for four servings.
For this dish, it was all about using up the leftovers. A small zucchini, some shredded carrot and a red bell pepper that were hanging out in my crisper with some leftover shiitakes for good measure. A few eggs plus some leftover rice and the turkey tenderloin from the freezer and dinner was on the table.
And of course, the best part of fried rice? Adjust the recipe to suit whatever ingredients you have on hand!
- 12 oz turkey tenderloin, cut into bite size pieces
- 1½ tsp low sodium soy sauce
- 1 tsp chili garlic sauce
- 1 tsp cornstarch
- 2 ½ Tbsp low sodium soy sauce
- 1 Tbsp chili garlic sauce (use less for less heat)
- ½ Tbsp fish sauce
- 2 tsp dark sesame oil
- 1 tsp brown sugar
- 1 tsp rice vinegar
- 1 Tbsp high heat oil
- 1 medium onion, diced
- 1 Tbsp minced, peeled fresh ginger
- 5 cloves of garlic, minced
- ¼ cup shredded carrot
- 6 shiitake mushrooms, stems removed and caps thinly sliced
- 1 medium zucchini, diced
- 1 small red bell pepper, diced
- 3 cups day old cold brown rice
- 2 eggs, lightly beaten
- Green onions, thinly sliced (optional)
- Toss cut turkey with 1 ½ tsp soy sauce and 1 tsp chili garlic sauce until coated. Toss with cornstarch until well combined and coated. Set aside to marinate while you prep all the veggies and sauce.
- In a small bowl, combine 2 ½ Tbsp soy sauce through 1 tsp rice vinegar and stir well to combine. Set aside until ready.
- In a wok or large skillet, heat ½ Tbsp of oil. Stir fry rice for 3 – 4 minutes until warmed through and fried. Remove to a bowl and cover.
- Heat additional ½ Tbsp oil. Stir fry turkey 2 – 3 minutes or until opaque. Make a well in the center and pour in lightly beaten egg, mixing continuously until egg is cooked. Remove pork and egg from wok and place in the bowl with rice.
- Heat remaining ½ Tbsp oil. Stir fry onion for 2 minutes or until tender. Add garlic and ginger, and continue to cook, stirring continuously for 30 seconds. Add in carrot and red bell pepper, cook another 2 minutes. Add in shiitakes and zucchini and cook another 2 minutes or until all the vegetables are cooked to your liking (if you like your red bell pepper crisper, wait to add it in with the shiitakes and zucchini).
- Pour rice/turkey/pork mixture back into wok and mix well. Give the sauce another stir then pour over rice, tossing well and cooking for another minute until warmed through and combined.
- Divide into four servings and garnish with green onions. Serve with Sriacha and/or sweet chili sauce at the table.