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Protein Sparing Leftover Turkey Fried “Rice”

Maria Emmerich
Print Recipe
Servings 4
Calories

Ingredients
  

  • 12 large egg whites boxed egg whites will work
  • 1/4 cup Kettle and Fire Chicken Broth any flavor
  • 1 tablespoon Further Food gelatin (use code MariaMindBody to save)
  • 2 teaspoons wheat-free tamari
  • 1 teaspoon Redmond Real salt or 1 teaspoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 1/2 cups leftover turkey breast or chicken, chopped into 1/4 inch pieces
  • 1 teaspoon coconut oil
  • ¼ cup diced onions
  • 1 clove garlic minced
  • 1/4 cup sliced button mushrooms
  • 2 tablespoons chopped cilantro
  • For Garnish optional:
  • Thinly sliced green onion

Instructions
 

  • Place the egg whites into a medium-sized bowl. Add the broth, Further Food gelatin, tamari, salt or fish sauce and toasted sesame oil and whisk until well combined.
  • In a large skillet over medium heat, place the coconut oil, onions and garlic and sauté until the onions are translucent, about 2 minutes. Add the mushrooms and cilantro and saute another 2 minutes or until mushrooms are soft
  • Make the “rice”: Pour the egg mixture into the skillet and cook until the mixture thickens and small curds form, while scraping the bottom of the pan and whisking to keep large curds from forming. (A whisk works well for this task.) This will take about 7 minutes. Stir in the leftover diced turkey.
  • Place the “rice” on a platter. Garnish with green onion, if desired, and serve.
  • Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the shrimp fried “rice” in a lightly greased sauté pan over medium heat, stirring often, for 2 minutes or until warmed through.