This super simple quick week night dinner will never have you calling take out again!
|1 lb||Maple Leaf Prime® Ground Turkey|
|1 tbsp||(15 mL) sesame oil|
|1 tbsp||(15 mL) vegetable oil|
|2 cups||(500 mL) brown rice, cooked|
|8||oz (250 g) mixed mushrooms, sliced|
|1||small onion, diced|
|1||small red pepper, diced|
|1/4 cup||(60 mL) green onion, sliced|
|1 cup||(250 mL) cabbage, shredded|
|1 tbsp||(15 mL) garlic, minced|
|4 tbsp||(60 mL) soy sauce|
|1 tbsp||(15 mL) sriracha sauce or sambal|
HEAT oils in a large skillet over medium high heat.
COOK turkey breaking apart with the back of a wooden spoon until browned, about 6 to 7 minutes.
ADD mushrooms, onion, pepper and cabbage.
COOK 4 to 5 minutes or until vegetables are softened and cabbage has wilted.
ADD garlic, soy sauce and sambal.
COOK 1 minutes more stirring to combine.
CREATE a well in the center of the skillet pushing mixture to the outer edge of the pan.
POUR in whisked eggs and using a fork, scramble egg.
ADD rice and stir to combine.
COOK for 3 to 4 minutes longer or until heated through.
SEASON with salt and pepper.
GARNISH with green onion.
Try sprinkling some toasted sesame seeds on top.
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