Peanut Turkey Fried Rice Recipes

Steps:

• In a small bowl, whisk the first 5 ingredients; set aside 1 tablespoon for basting. Cut turkey into long strips (about 1-1/2 in. wide by 1/4 in. thick). Add to soy sauce mixture in bowl; toss to coat., Weave turkey strips accordion-style onto 2 metal or soaked wooden skewers. Broil 3-4 in. from the heat until turkey is no longer pink, 2-3 minutes on each side, basting with reserved soy sauce mixture.

Steps:

• Coat a large pan with cooking spray. Add onion and saute over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
• Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.

Steps:

• 1. Leftover cold rice is always best. But if none, make 4 cups (prepared) of jasmine rice according to package directions.
• 2. In a very large skillet or Wok, add peanut oil, butter, and garlic.
• 3. Add mushrooms first (since they will absorb the flavors as they cook). Cook for 2 min.
• 4. Add onions. Salt & pepper mixture.
• 5. Separate mixture to one side of the pan. On the other side add eggs and cook them like scramble eggs.
• 6. Once eggs are cooked combine them with rest of mixture in pan.
• 7. Add turkey and season with garlic & onion powder. Then add peas. Stir mixture.
• 8. Add cooked rice to pan.
• 9. Give a few good shakes of soy sauce on rice.
• 10. Combine rice with rest of ingredients in pan. Taste and season as needed.
• 11. Add green onions and stir once or twice and serve.
• 12. Variations: You can add or replace these suggestions. Swap out peas for carrots. Swap out mushrooms for bean sprouts. The trick is to not overload on the items and keep it simple.

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

Steps:

• Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.
• Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.

Steps:

• Mix sauce (last 7 ingredients) together in a blender so it's ready to go.
• Saute broccoli and carrots in 2 tbsp of water for 3-4 minutes.
• Add leek and pepper and cook 1-2 minutes.
• Add peas and greens and cook 1-2 minutes.
• Add rice, seeds, and nuts, and cook 1-2 minutes, stirring constantly.
• Add sauce. Cook 1-2 minutes, stirring constantly, then serve.