© 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 tbsp olive oil
2 Large eggs, beaten
1/2 lb GROUND TURKEY
2 green onions, sliced
3 c cold cooked rice
1 c bean sprouts
1/4 c minced fresh cilantro
1/4 c low sodium soy sauce
2 tbsp chunky peanut butter
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
In a large wok or skillet, heat oil over medium-high heat. Pour eggs into wok. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside.
In the same skillet, cook turkey and onions over medium heat until turkey is no longer pink.
Stir in the rice, bean sprouts and cilantro.
In a small bowl, whisk the remaining ingredients until blended; stir into skillet.
Chop egg into small pieces; stir into skillet and heat through. Serve immediately.