Fried Rice with Ground Turkey

Here’s a renovated take-out favorite, made with ground turkey and nutty brown rice.

2 tablespoons peanut oil

2 large eggs, lightly beaten

3 medium scallions, thinly sliced

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

12 ounces ground turkey

1 large red bell pepper, cored, seeded, and diced

4 ounces snow peas, finely sliced

3 cups cooked brown rice

2 tablespoons soy sauce

2 tablespoons rice wine vinegar or white wine vinegar

1 teaspoon Asian red chili paste

2 teaspoons toasted sesame oil

• Heat a large wok or high-sided sauté pan over medium heat, then swirl in 1 tablespoon peanut oil. Add the eggs and scramble lightly, just until set. Transfer to a small bowl.
• Swirl in the remaining 1 tablespoon oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.
• Crumble in the ground turkey; stir-fry until it loses its raw, pink color, breaking up the large bits, about 4 minutes.
• Add the bell pepper and snow peas; continue tossing and cooking for 30 seconds. Add the brown rice and stir-fry for 1 minute.
• Pour in the soy sauce, vinegar, and chili paste; return the scrambled egg to the wok. Toss gently and cook, stirring constantly, for 30 seconds. Remove the wok from the heat and stir in the sesame oil just before serving.

Makes 4 servings