- Serves: 4
- Ingredient Notes: Dairy-free, Peanut-free, Tree nut-free
- Each serving
- 530cal
- 28g fat (4.5g sat)
- 115mg chol
- 1030mg sodium
- 52g carb
- 5g fiber
- 6g sugars
- 18g protein
This new take on Thanksgiving leftovers comes together almost as quickly as it takes to reheat a plate of food.
Ingredients
- 3 tablespoons canola oil, divided
- 2 eggs, beaten
- 1 cup cubed cooked turkey
- 2 cups leftover vegetables, such as Brussels sprouts, carrots, peas, etc.
- 1 tablespoon minced garlic
- 2 cups cold cooked brown rice
- 2 cups leftover stuffing
- 3 tablespoons soy sauce, or to taste
- 1/2 cup sliced green onions
Directions
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Scramble eggs until lightly browned, about 2 minutes. Transfer to a bowl and set aside.
Heat 1 tablespoon oil in the wok over high heat and add turkey, vegetables and garlic. Stir-fry until heated through, 3 to 4 minutes.
Add remaining oil and rice. Stir-fry, breaking up rice with a spatula, until warm and slightly crisp, 3 to 4 minutes. Mix in stuffing and cook, stirring gently, until heated through. Pour soy sauce over rice mixture and toss to combine. Stir in reserved eggs and green onions; serve immediately.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member