An Indo-Chinese classic, made a little healthier with the use of turkey meat. Perfect for lunchboxes, or easy weeknight dinners.
1.5 cups of cooked chopped leftover turkey*
3 cups of cooked & cooled rice (or leftover rice)
1 tbs sesame oil (or a high heat oil of your choice)
1 tbs finely chopped garlic
½ tbs finely chopped ginger
½ cup finely chopped yellow onion
¼ chopped green onion – whites and green stalks separated
¼ cup of green beans finely chopped
¼ of carrot finely chopped
¼ green bell pepper finely chopped
½ cup shredded cabbage
1 tsp salt (or to taste)
1 tsp black pepper
1/2 tbs dark soy sauce
1 tbs chili sauce
- Heat oil in a wide and shallow pan with a heavy bottom.
- Add yellow onions, ginger, garlic, and white onions. Stir continuously on high heat, and cook for 1 minute.
- Add beans, carrot, bell pepper, and shredded cabbage. Stir to combine, and cook while stirring continuously for 1-2 minutes. You want the veggies to stay crunchy, and not overcook.
- Season with salt and pepper
- Push all the vegetables to the side of the pan, creating a well. Crack open eggs into the well. Scramble eggs into the vegetable mixture, by moving the vegetable and eggs around in the pan.
- Add the chopped turkey pieces into the veggie and egg mixture. Stir and combine well.
- Add soy sauce and sweet chili sauce combine together
- Add the cooked rice and stir to combine all components.
Garnish with spring onion greens and serve!
*If you don’t have leftover turkey, you can also boil fresh turkey thighs and chop to use in the recipe.