Turkey And Fried Rice
|Salad oil||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Cold cooked rice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Mixed vegetables||1 1⁄2 Cup (24 tbs) (Celery/Carrots/Mushrooms/Water Chestnuts/Zucchini)|
|Cooked turkey||1 1⁄2 Cup (24 tbs), cut in bite size pieces|
|Egg||1 , beaten|
|Soy sauce||1 Tablespoon|
|Cherry tomatoes||4 , quartered|
|Chopped green onion/Parsley||1 Tablespoon|
Heat oil in a wide frying pan or wok over medium-high heat; add onion and pepper and cook, stirring, until onion is limp.
Sprinkle in rice and garlic and stir constantly until rice is evenly coated with oil.
Add vegetables and cook, stirring, for 2 to 4 minutes (vegetables should be tender crisp).
Stir in meat to heat throughly, then push mixture to sides of pan.
Pour in egg and cook until just set; add soy and tomatoes and mix into rice along with egg.
Turn into a serving dish.
Sprinkle with green onion or parsley.