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Turkey Fried Rice https://www.metro.ca/userfiles/image/recipes/riz-frit-dindon-11430.jpg PT05M PT10M PT15M
In a large wok or pan, heat the oil on medium high for 2 minutes or until the oil starts to shimmer. Add the onion and garlic and sauté until they become fragrant. Add the jalapeno pepper if you want.Add the cooked turkey and stir for about 1 minute. Push the mixture to one side of the pan and add the eggs in the free space. Whisk until scrambled but still runny, about 1 minute. (The eggs should be runny and bright, not dry, at this point). Stir to combine all the ingredients together.Add the rice, soy sauce, sesame oil, vegetable bouillon powder, white pepper, salt, and ground pepper. If the rice isn’t soft enough, add about 60 mL (1/4 cup) of water.Add the carrots and peas and sauté for 2 minutes by mixing and evenly spreading the ingredients around. Add the scallions.Serve hot and sprinkle sesame seeds on top.Note: This fried rice can be kept in an airtight container for 3 days in the fridge. Simply reheat on the stove or in the microwave.
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1 tablespoon (15 ml) oil 1/2 cup (125 ml) onion finely chopped (about 1/2 onion) 1 teaspoon (5 ml) garlic minced 1 small jalapeño pepper sliced (optional) 1 1/2 cup (375 ml) Quebec turkey cooked and diced 2 eggs 3 cups (750 ml) cooked white rice 1 tablespoon (15 ml) soy sauce 2 teaspoons (10 ml) sesame oil 1 teaspoon (5 ml) vegetable bouillon powder 1 teaspoon (5 ml) white pepper 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) ground pepper 1 cup (250 ml) frozen carrots and green peas 2 scallion finely chopped 1 teaspoon (5 ml) toasted sesame seeds
Turkey Fried Rice

Turkey Fried Rice

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6
Main course
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME

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Ingredients

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  • 1 tablespoon
    (15 ml)
    oil
  • 1/2 cup
    (125 ml)
    onion finely chopped (about 1/2 onion)
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  • 1 teaspoon
    (5 ml)
    garlic minced
  • 1
    small jalapeño pepper sliced (optional)
  • 1 1/2 cup
    (375 ml)
    Quebec turkey cooked and diced
  • 2
    eggs
  • 3 cups
    (750 ml)
    cooked white rice
  • 1 tablespoon
    (15 ml)
    soy sauce
  • 2 teaspoons
    (10 ml)
    sesame oil
  • 1 teaspoon
    (5 ml)
    vegetable bouillon powder
  • 1 teaspoon
    (5 ml)
    white pepper
  • 1 teaspoon
    (5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    ground pepper
  • 1 cup
    (250 ml)
    frozen carrots and green peas
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  • 2
    scallion finely chopped
  • 1 teaspoon
    (5 ml)
    toasted sesame seeds
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Preparation

In a large wok or pan, heat the oil on medium high for 2 minutes or until the oil starts to shimmer. Add the onion and garlic and sauté until they become fragrant. Add the jalapeno pepper if you want.

Add the cooked turkey and stir for about 1 minute. Push the mixture to one side of the pan and add the eggs in the free space. Whisk until scrambled but still runny, about 1 minute. (The eggs should be runny and bright, not dry, at this point). Stir to combine all the ingredients together.

Add the rice, soy sauce, sesame oil, vegetable bouillon powder, white pepper, salt, and ground pepper. If the rice isn’t soft enough, add about 60 mL (1/4 cup) of water.

Add the carrots and peas and sauté for 2 minutes by mixing and evenly spreading the ingredients around. Add the scallions.

Serve hot and sprinkle sesame seeds on top.

Note: This fried rice can be kept in an airtight container for 3 days in the fridge. Simply reheat on the stove or in the microwave.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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