© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c broccoli flowerettes
1/4 c thinly sliced carrots
1/4 c green onions
1/4 c celery
2 tsp canola oil
1/4 c sliced water chestnuts
1/4 c sliced mushrooms
1/4 c bean sprouts
1/4 c frozen peas
1 c long-grain rice, cooked according to package directions
1 c SHREDDED COOKED TURKEY
1-1/2 tbsp reduced-sodium soy sauce
1/2 tsp sesame oil
1/2 tsp black pepper
1 Egg, beaten
In large non-stick skillet or wok, over medium-high heat, stir-fry broccoli, carrots, onion and celery in oil 1 to 2 minutes. Add water chestnuts, mushrooms, bean sprouts and peas; stir-fry 1 to 2 minutes. Stir in rice, turkey, soy sauce, sesame oil and pepper and stir-fry 1 to 2 minutes or until well blended and hot.
Make well in center of turkey and rice mixture. Pour egg into well, reduce heat to low; stir egg, turkey and rice mixture until egg is cooked.
202 Total Calories
4 g Total Fat
17 % Daily Total Fat
53 g Cholesterol
296 mg Sodium
29 g Total Carbohydrates
11 g Protein