- The Washington Times - Wednesday, November 26, 2008

Fried rice easily becomes the main dish when leftover turkey is added. Be sure to use cold rice when making fried rice. Otherwise, the grains will be too sticky and will clump.

This recipe, from Cooking Light magazine, calls for white rice, but brown would be a healthy substitute.

Turkey fried rice

Start to finish: 25 minutes

1/3 cup low-sodium soy sauce

2 tablespoons turkey stock or chicken broth

1 tablespoon rice vinegar

2 teaspoons dark sesame oil

1 teaspoon chili garlic sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

5 teaspoons canola oil

2 cups shredded green cabbage

1 cup sliced scallions

1 1/2 teaspoons minced peeled fresh ginger

5 cups cooked long-grain white rice, chilled

4 cups chopped cooked turkey (light and dark meat)

2 cups leftover green peas or frozen peas, thawed

1 cup leftover carrots or frozen carrots, thawed

1/3 cup chopped fresh cilantro

In a small bowl, whisk together the soy sauce, turkey stock, rice vinegar, sesame oil, garlic sauce, salt and pepper. Set aside.

In a large nonstick skillet over medium-high, heat the canola oil.

Add the cabbage, scallions and ginger, then saute for 3 minutes, or until tender.

Add the rice, turkey, peas, and carrots, then saute for another 3 minutes, or until thoroughly heated. Stir in soy-sauce mixture and cook for another 2 minutes. Remove the skillet from the heat and stir in the cilantro.

Makes 6 servings.

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