1 c. bean sprouts
1 tbsp. vegetable oil
2 egg, slightly beaten
1 tbsp. vegetable oil
1 (2 1/2 oz.) jar sliced mushrooms, drained
2 tbsp. vegetable oil
3 c. White Rice (page 135)
2 tbsp. dark soy sauce
Dash of white pepper
1 c. cut up cooked turkey, chicken, ham or pork
2 green onion, with tops, chopped

Rinse bean sprouts in cold water; drain. Heat wok until 1-2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add eggs; cook and stir until eggs are thickened thoroughly but still moist. Remove eggs from wok.

Add 1 tablespoon vegetable oil to wok; rotate to coat side. Add bean sprouts and mushrooms; stir-fry 1 minute. Remove from wok to strainer. Add 2 tablespoons vegetable oil to wok; rotate to coat side. Add rice; stir-fry 1 minute. Mix soy sauce and white pepper; stir into rice. Stir in turkey and green onions. Add bean sprouts, egg, and mushrooms; stir-fry 30 seconds. 4 servings.

Microwave Reheat Directions: Prepare Stir-Fried Rice; cover and refrigerate no longer than 24 hours. Cover tightly and microwave on microwaveable dish.