Turkey Fried Rice with Carrots, Peas & Scallions

Directions

1. Rinse the rice under cold water, drain it, then transfer it to a small saucepan with water and bring to a boil.
2. Once the water boils, cover the pan and lower the heat; simmer 15–18 minutes until the liquid is absorbed, then keep the pot covered off the heat for 5 minutes.
3. Prepare the produce: dice the carrots and onion, grate the ginger, and mince the garlic; have the peas ready and cut the green onions for garnish.
4. Preheat a nonstick skillet over medium-high and add the coconut oil to coat the bottom.
5. Cook the ground turkey in the skillet until browned and crumbly, about 3–4 minutes; transfer to a bowl and keep the juices in the skillet.
6. In a small bowl, whisk the egg while the turkey rests.
7. Add the carrots, onion, ginger, garlic, and peas to the skillet; cook, stirring, until the carrots are tender, 2–4 minutes.
8. Push the vegetables to one side of the skillet, pour the whisked egg on the other side and scramble until cooked, then mix with the vegetables.
9. Fluff the cooked rice and add it to the skillet along with the turkey, half the green onions, and soy sauce; stir and heat through for 1–2 minutes.
10. Serve the fried rice in bowls and garnish with the remaining green onions.