Stir-Fried Brown Rice with Turkey and Mushrooms

Name: Stir-Fried Brown Rice with Turkey and Mushrooms
Yield: 4 servings
Ingredients: 1 cup brown rice; 1 3/4 cups plus 2 tablespoons water or stock; 5 tablespoons vegetable oil; 2 large eggs, beaten; 4 thick scallions, chopped; 2 garlic cloves, minced; 10 ounces coarsely chopped mushrooms Prefer it this way RF; 1/2 pound diced raw turkey meat (1/2-inch pieces); 1 cup frozen peas; 1 teaspoon curry powder; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This is the kind of dish you can “throw together” for an easy dinner, especially if you have leftover rice. You can vary the ingredients at will. I have used white basmati rice, corn, and lima beans instead of brown rice and peas and have used leftover turkey and chicken instead of raw. Sometimes I replace the curry with a tablespoon of fresh chopped herbs just to change the taste.

Ingredients

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Scale Recipe

1 cup brown rice
1 3/4 cups plus 2 tablespoons water or stock
5 tablespoons vegetable oil
2 large eggs, beaten
4 thick scallions, chopped
2 garlic cloves, minced
10 ounces coarsely chopped mushrooms Prefer it this way RF
1/2 pound diced raw turkey meat (1/2-inch pieces)
1 cup frozen peas
1 teaspoon curry powder
Salt and freshly ground black pepper, to taste

Instructions

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Place the rice and liquid in a saucepan.

Bring to a boil over high heat and cook for .

Lower the heat, cover the pan, and cook for or until the rice is tender but still slightly chewy (if all the liquid has not been absorbed drain the rice).

Heat 1 tablespoon oil in a wok, stir-fry pan, or sauté pan over medium heat.

Add the eggs and cook them, stirring occasionally, until set.

Dish out, chop the eggs coarsely and set them aside.

Add 2 tablespoons oil to the pan.

Add the scallions and cook for one minute.

Add the garlic and mushrooms and cook for 2– or until they have softened.

Dish out and set aside.

Add the remaining 2 tablespoons oil to the pan.

Add the turkey and cook, stirring often, for 2– or until all traces of pink have disappeared.

Return the vegetables to the pan and add the rice, peas, and curry powder.

Cook, stirring often for a minute or so or until the ingredients are hot and well mixed.

Season to taste with salt and pepper.

Makes 4 servings.

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