Ingredients
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1 1/2 cups Jasmine rice
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2 tbsp canola oil
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1 cup chopped onion
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2 tbsp minced garlic
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1 (20 oz) pkg ground turkey
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1 (16 oz) pkg frozen mixed vegetables, thawed
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3 tbsp reduced-sodium soy sauce
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1 tbsp toasted sesame oil
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1/2 tsp ground ginger
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2 green onions, thinly sliced
Steps
1
Cook the jasmine rice according to package directions. Meanwhile, in a wide-bottomed Dutch oven or pot, heat the oil on medium-high. Add the onion and cook 5–6 min., until golden, stirring often. Stir in the garlic and cook 1 min.
2
Add the turkey and cook 6–8 min., until cooked, breaking up meat with back of a spatula. Season with salt and pepper. Stir in the mixed vegetables and cook 2–4 min., until warm. Remove from heat.
3
When rice is cooked, heat Dutch oven on medium-high. To turkey mixture, add the soy sauce, sesame oil, and ginger. Add rice and cook 2 min., stirring often. Season with salt to taste. Garnish with the green onions.
Tips
To serve as a second meal for 4, reserve 3 cups fried rice mixture. In a medium pot, heat 1 (32 oz) container low-sodium chicken broth to a boil on high. Stir in reserved fried rice, 1 (8 oz) bag fresh spinach, and 1 tbsp lemon juice. Season with salt and pepper to taste. Simmer 5 min. and serve.
