Ground Turkey Fried Rice

Ingredients:

1 red pepper, cut into strips and then cut in half to make them short matchstick size
2 small broccoli crowns cut into florets
1 cup frozen peas
1.5 pounds of ground turkey
2 cloves of garlic, minced
2 tsp ginger, minced
1 shallot, diced
green onion
2 eggs
Canola oil and sesame oil

6 dried chile de arbol (small red hot asian peppers)
Garlic powder
Ginger (spice, dried)
Salt and peper
Red pepper flakes
2 1/2 cups of jasmine rice. Cooked according to package directions with a splash of sesame oil in the water.

Optional for serving: siracha, peanuts, soy sauce

Sauce:

1 tsp fresh ginger
3 tsp minced garlic
3 TBSP Kung Pao Stir Fry sauce
3 TBSP low sodium soy sauce
1 TBSP siracha
1/2 tsp rice vinegar
1/2 cup chicken broth
1 TBSP cornstarch

Note: Use a wok or paella pan for this. You want a thinner metal pan that's large so you don't have a pile of rice in the pan because it could gee soggy. 

Directions: 

1. Make sure you prepare the rice in advance.  Chop all of our ingredients. Mix your sauce. 

2. To the pan, add 1 TBSP canola oil. Add the ground turkey and start breaking up.  Add garlic powder, ginger spice, salt, pepper and red pepper flakes. No measurement here but be generous. Turkey needs a lot of flavor. 

3. Cook until just cooked through and then add the minced garlic, minced ginger and shallot. Cook browning about 5-7 minutes or until shallot is translucent. Remove from the pan and divide into two large bowls. You are essentially separating the ingredients because you can't put this all back in the pan at once to make the "fried rice".  Two parts. 

4. To the pan, add a little sesame oil and canola oil. Add the broccoli and red pepper strips. Season with salt and pepper. Saute about 5 minutes or until broccoli is desired doneness. Remove from pan and divide in separate bowls with the meat. 

5. Divide the peas and chile de arbol into the bowls evenly with the meat and broccoli mixture. 

6. Back to the pan, add back 1 bowl of ingredients with meat, broccoli, red pepper strips, peas and chile de arbol. Add half of the rice and half of the sauce. Toss a few times. 

7. Move ingredients to the side, crack one egg in the pan. Sprinkle a little red pepper flakes on the egg. Break up just to scramble. As soon as its scrambled, toss everything together to incorporate the egg and finish heating the rice through. Remove this batch to a large bowl, sprinkle with green onion and reserve. 

8. Repeat steps 6 and 7 for the second batch. Once the second batch is done, add all of the rice together and top with green onion.  

Optional to serve with siracha, peanuts and extra soy sauce on top.