Monday , 27 March 2017

Turkey Vegetable Fried Rice

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!

Turkey Vegetable Fried Rice

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 4

Calories per serving: 457

Fat per serving: 12.6

Turkey Vegetable Fried Rice

Ingredients

    Turkey
  • 12 oz turkey tenderloin, cut into bite size pieces
  • 1½ tsp low sodium soy sauce
  • 1 tsp chili garlic sauce
  • 1 tsp cornstarch
  • Sauce
  • 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
  • Rice
  • 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)

Preparation

  1. 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.
  2. In a small bowl, combine 2 ½ Tbsp soy sauce through 1 tsp rice vinegar and stir well to combine. Set aside until ready.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Divide into four servings and garnish with green onions. Serve with Sriacha and/or sweet chili sauce at the table.
http://foodjaunts.com/turkey-vegetable-fried-rice/

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8 comments

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  2. This absolutely leftover heaven FJ – I love the leftovers here and this will be perfect the day after Thanksgiving when we have turkey coming out of our ears. Glad life has settled down for you to a nice happy pace.

    Take care 🙂

    chow! DEVAKI @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Lunch Box Treats ~ Chewy Oatmeal, Coconut & Fruit CookiesMy Profile

  3. What a great way to use leftover rice and get an easy, healthy weekday meal! Protein and lot of veggies – love this one pot meal. I need to start looking for turkey fillets! Great dish! So glad life is more laid back and easier. Nothing wrong with boring! My life was hectic for so many years that spending the evening with the husband and just hanging out is now my favorite activity.
    mjskit recently posted..Grilled Meat and Late Summer Vegetable Salad by NadalynMy Profile

  4. I love recipes that can make use of what you have on hand. And it looks fantastic! Fried rice is not routine at all 🙂 Glad things are going well for you!
    Carol @ Always Thyme to Cook recently posted..Shaved Brussels SproutsMy Profile

  5. Oh wow FJ! This looks so good! I gotta say, sometimes I do miss routines. My life has been super hectic these days and I at times I really wish I could just bake and cook more! haha.. Anyway, lovely looking dish! Your husband must love this!
    Sammie recently posted..Furikake Chex MixMy Profile

  6. Thats a nice leftover idea.
    Anyways I think its us who also complicate our own lives, I am too hectic as well and complicated, I know I made it that way but for me even thats the case as long as I am happy I am good with it.
    Raymund recently posted..Cheese FondueMy Profile

  7. What a great way to use leftover turkey! I’m saving your recipe for Thanksgiving leftovers 😉

  8. Nice quick meal! You wake up at 6am and do work out? Wow I’m impressed. I’ll be never able to wake up early for work out… so lazy and I want to be in bed as late as possible… 😀 I’ve been so busy lately that that’s been my excuse for not doing exercise. Horrible isn’t it? xD
    Nami | Just One Cookbook recently posted..Mentaiko Pasta | Spicy Cod Roe Pasta 明太子パスタMy Profile

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