| | Directions | | In large nonstick skillet or wok, over medium high heat, stir-fry broccoli, carrots, onions, and celery in oil for 1 - 2 minutes. Add water chestnuts, mushrooms, bean sprouts, and peas; stir fry 1 - 2 minutes. Stir in rice, turkey, soy sauce, sesame oil and pepper and stir-fry 1 - 2 minutes, or until well blended and hot. |
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| Ingredients | | - |  | 1 each broccoli florets, thinly sliced carrots, green onions, and celery (1 cup each) |
| - | | 2 tablespoons canola oil |
| - | | 1 each sliced water chestnuts, sliced mushrooms, bean sprout and peas (1/4 cup each) |
| - | | 1 cup long grain rice, cooked according to package directions |
| - | | 1 cup shredded cooked turkey |
| - | | 1 1/2 tablespoons soy sauce |
| - | | 1/2 teaspoon sesame oil |
| - | | 1/2 teaspoon black pepper |
| - | | 1 egg, beaten |
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