It's a 'use what's in your fridge' kind of week. We've been quite busy, running all over the Bay Area for appointments, meetings, friend visits and more.
This faux fried rice sounded fun, filling and quick. The perfect accompaniment to our week (and not a bad analogy for this particular blog post).
1 tablespoon olive oil
2 eggs, beaten
1/2 pound ground turkey
2 green onions, sliced
3 cups cold cooked rice
1 cup bean sprouts*
1/4 cup minced fresh cilantro
1/4 cup reduced-sodium soy sauce
2 tablespoons chunky peanut butter
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
*We subbed in a small can of rinsed water chestnuts
In a large skillet, heat oil over medium-high heat. Pour eggs into skillet and scramble; separating into small pieces with a spoon as they cook. Remove to a plate and set aside.
In the same skillet, cook turkey and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro.
In a small bowl, whisk the remaining ingredients until blended; stir into skillet.
Stir egg into skillet and heat through.
Don't let the bad lighting in the photo fool you. While this looks like a somewhat blandly colored one skillet dish, it's packed full of flavor.
Mr. McC isn't a big egg fan, so I just scrambled one for me put it on top.
I loved the heat from the pepper flakes, the creamy egg, the sweet peanut butter and the crunch from the scallions and water chestnuts in this dish. There's a lot going on in this bowl.
If you're looking for a new way to incorporate ground turkey and rice into an easy weeknight meal, this is an easy next dish.