Prep Time: 15 minutes
Total Time: 35 minutes
Makes: 6 servings
Ingredients:
4 tablespoons vegetable oil
1 garlic clove, peeled and minced
1 ounce ginger, peeled and finely grated
2 scallions, trimmed and finely chopped
1/2 red bell pepper, seeded and diced
1 cup coarsely chopped snow peas
One 8-ounce can La Choy® Bamboo Shoots, rinsed and drained
8 large shiitake mushrooms, stems discarded, caps thinly sliced
4 tablespoons plus more La Choy Soy Sauce
1 pound ground turkey or diced leftover roast turkey
6 cups cooked and chilled long-grain white rice
1 jumbo egg, lightly beaten
Pepper
Directions:
1. In a large skillet, heat 1 tablespoon oil and stir-fry the garlic, ginger, scallions, red bell pepper, snow peas bamboo shoots, and mushrooms. Season with 2 tablespoons soy sauce and continue to stir-fry until fragrant and just wilted, 3 to 5 minutes. Transfer to a plate.
2. Add 1 tablespoon oil to the same skillet and stir-fry the turkey, breaking it up, for about 5 minutes. Season with 2 tablespoons soy sauce and black pepper and continue to stir-fry for about 3 minutes, until cooked through and lightly golden. Transfer to a plate.
3. Add the remaining oil to the same skillet and reheat the rice for 5 minutes. Add the egg and stir-fry to distribute evenly and yellow the rice. Continue to stir-fry until the egg is cooked through and the rice grains separate easily once again. Return the vegetables and turkey to the rice and stir-fry for 5 minutes to mix the ingredients thoroughly. Divide and serve among 6 individual soup plates and adjust seasoning to taste with soy sauce and black pepper.