Curried Fried Rice

1/2 lb. ground turkey
Marinade
1-1/2 tbs. soy sauce
1 tbs. rice wine
1/2 tsp. seasame oil

Sauce
2-1/2 tbs. chicken broth
1 tbs. soy sauce
1 tsp. salt

2 tbs. peanut oil
1 cup finely diced onions
1-1/2 tbs. curry powder
1-1/2 cups finely diced carrots (blanched)
1-1/2 cups frozed peas (thawed)
5 cups cold cooked rice

Lightly chop the ground turkey until fluffy. Mix with marinade ingredients. Let sit in refrigerator for at least 30 minutes.

Combine the sauce ingredients and set aside.

Heat a wok, add 1/2 tsp. of the oil and heat until very hot. Add the turkey and stir-fry over high heat until the meat loses its raw color, about 2 to 3 minutes. Remove meat and drain. Wipe out pan.

Reheat the pan, add the remaining 1-1/2 tbs. oil, and heat until hot. Add the diced onions and stir-fry over medium heat until softened and transparent, about 2 minutes. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots and peas and stir-fry until heated through, about 1 minute. Add the rice, breaking it up the spatula, then add the cooked turkey and the sauce mixture. Toss lightly to coat and transfer to a serving dish. Serve immediately.