Ingredients:

• 2 cups uncooked instant brown rice
• Water
• 2 eggs, beaten
• 1/2 lb lean (at least 90%) ground turkey
• 1/2 cup sliced green onions (8 medium)
• 2 teaspoons finely chopped garlic in water (from a jar) or 2 cloves garlic, finely chopped
• 2 cups frozen mixed vegetables
• 1/4 cup soy sauce
• 2 teaspoons light sesame or vegetable oil
• 1/4 teaspoon ground red pepper (cayenne)

Instructions:

1. Cook rice in water as directed on package.
2. Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
3. In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
4. In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.