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Ambassador [Associate]
Ambassador [Associate]
  • 568 calories
  • 40 min
  • 4 servings


  • 1 cup basmati rice
  • 4 medium carrots
  • 2 eggs
  • 1 cup frozen peas
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 1 small bunch green onions (scallions)
  • 1 ½ lb ground turkey
  • 1 medium yellow onion
  • soy sauce
  • virgin coconut oil


  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    • 1 cup basmati rice
    • 16 fl oz (2 cups) water
  2. Wash and dry the fresh produce.
    • 4 medium carrots
    • 1 small bunch green onions
    • 2 (1 inch) pieces ginger root
  3. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  4. Peel the carrots, then trim off the ends; discard the peels and trimmings. Small dice the carrots into ¼-inch cubes. Transfer to a medium bowl.
  5. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces. Add to the bowl with the carrots.
    • 1 medium yellow onion
  6. Peel and grate or mince the ginger. Add to the bowl.
  7. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl.
    • 2 cloves garlic
  8. Preheat a nonstick skillet over medium-high heat.
  9. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.
  10. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  11. Add the ground turkey to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving some of the juices in the skillet.
    • 1 ½ lb ground turkey
  12. In a small bowl, whisk the eggs.
    • 2 eggs
  13. Once the turkey has been transferred, add the carrots, onion, ginger, garlic, and peas to the skillet. Cook, stirring frequently, until the carrots are tender, 2 to 4 minutes.
    • 1 cup frozen peas
  14. Move the vegetables to one side of the skillet and pour the eggs on the other side. Scramble the eggs until cooked and mix with the vegetables.
  15. Uncover the rice and fluff with a fork.
  16. Add the rice, turkey, ½ of the green onions (save the rest for garnishing), and soy sauce to the vegetables. Stir until well combined and heated through, 1 to 2 minutes.
    • 4 tbsp soy sauce
  17. To serve, divide the fried rice between bowls and garnish with the remaining green onions. Enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • vegetable peeler
  • whisk or fork