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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My husband, our two young sons and I enjoy this deliciously different fried rice dish, relates Lorna Plett of Riverton, Manitoba. The brown rice makes it extra nutritious...and it's a great way to use up leftover cooked turkey. Ingredients:
2 cups reduced-sodium chicken broth |
1 cup uncooked brown rice |
2 cups cubed cooked turkey breast |
3 tablespoons reduced-sodium soy sauce |
1 egg, lightly beaten |
1 small onion, chopped |
1/4 cup chopped green pepper |
1/4 cup chopped celery |
1 tablespoon canola oil |
1 cup shredded romaine |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed and rice is tender. Remove from the heat; cool. Cover and refrigerate overnight.
2. In a small bowl, combine turkey and soy sauce; cover and refrigerate. In a large nonstick skillet, cook and stir the egg over medium heat until completely set. Remove and set aside.
3. In the same skillet, saute the onion, green pepper and celery in oil until tender. Add rice and turkey; cook and stir over medium heat for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2 minutes. Serve immediately. Yield: 4 servings.
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