Beijing Turkey Rice Bowl



1 Bunch green onions

3 tsp canola oil, DIVIDED

2 c broccoli stir-fry frozen vegetable mixture (broccoli, carrots, red peppers, celery, mushrooms & water chestnuts)


1/2 c prepared stir-fry sauce

2 (8.8-oz) packets teriyaki flavored rice (microwave type), cooked according to packet directions


Cut white bulbs and green tops of onions diagonally into 1-inch lengths and measure 1/2 cup. Set aside. Finely chop remaining onions and measure 2 tablespoons, cover and set aside.

In a wok or large, heavy skillet, heat 1 teaspoon oil over medium-high heat. Stir-fry vegetable mixture until crisp-tender, about 4-5 minutes. Remove from heat and keep warm.

Add another 2 teaspoons oil to hot pan and crumble ground turkey into hot oil. Stir-fry turkey and 1-inch onion pieces over medium-high heat until turkey is no longer pink. Stir in sauce and season with 1/4 teaspoon black pepper.

Divide cooked rice into 4 deep individual serving bowls. Portion vegetables atop rice and finally add turkey/onion mixture over vegetables.

Sprinkle with reserved chopped onions.