Deconstructed Egg Roll and Rice Skillet Supper
- 1 tbsp (15 mL) canola oil
- ½ lb (250 g) ground turkey
- 1 tbsp (15 mL) each minced garlic and ginger
- ½ tsp (2 mL) each salt and pepper
- 1 bag (340 g) shredded cabbage or mixed vegetable slaw blend (about 6 cups/1.6 L)
- 3 cups (750 mL) cooked U.S. long grain brown rice (about 1 cup/250 mL dry)
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) rice wine, sherry or water
- 1 cup (250 mL) bean sprouts (optional)
- ½ cup (125 mL) chopped green onions (plus extra for garnish)
- Crispy wonton strips (optional)
- Heat oil in a wok or large deep skillet set over medium-high heat. Crumble in turkey, breaking up meat with a wooden spoon or paddle. Add garlic, ginger, salt and pepper; stir fry until turkey is lightly browned.
- Stir in slaw blend; cook, stirring often, for 5 to 7 minutes or until wilted. Stir in cooked rice, soy sauce and rice wine until well combined. Add sprouts and green onions; toss just until heated through. Serve topped with additional green onions and wonton strips (if using).
- You can buy crispy wonton strips as a salad topper. Or, make your own by brushing wonton wrappers with a little oil and baking on a parchment lined baking sheet at 350°F (180°C) for 8 to 10 minutes or until nicely browned.
- For a traditional garnish, serve with plum sauce at the table.
- For a gluten free skillet, use wheat free soy or tamari sauce and omit wonton strips.