Wednesday, February 29, 2012

Cookin' with Court: Turkey Fried Rice

I wasn't planning on posting another recipe tonight, but Court cooked a meal that definitely deserves to be documented for future use.  The dish is called Turkey Fried Rice.  It comes from the May 2010 Edition of Taste of Home's Simple and Delicious.  We made asparagus and egg rolls as side dishes. 

Prep/Total Time: 30 minutes
Yield: 4 servings

Generally, fried rice is a dish made with leftover rice from the day before, which serves as a nice base for a catch-all meal. 

1 Tbsp. olive oil
2 eggs, beaten
1/2 lb. ground turkey
2 green onions, sliced
3 cups cold cooked rice (cooked rice)
1 cup canned bean sprouts
1/4 cup minced fresh cilantro
1/4 cup soy sauce
2 Tbsp. chunky peanut butter
1 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground ginger

In a large skillet, heat oil over medium high heat.  Pour eggs into skillet.  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 meat is no longer pink. Stir 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.  

We left out the bean sprouts and it was still really good.  This meal will cost approximately $1.11 per serving .  We both ate all we wanted and had enough left over for one of us to eat for lunch. This is also a really healthy meal. Cheap, quick, healthy, and tastes good!

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