Servings: 6 Fresh

• 1 pound ground turkey or chicken
• 1/2 cup frozen chopped onions
• 16 oz frozen mixed vegetables or frozen peas and carrot mix
• chopped green onions for garnish
• 2 eggs
• 1 cup cooked rice — any kind

Pantry

• 1 tbs olive oil (for cooking meat and veggies)
• 1/2 tbs J. Olive Co. Toasted Sesame Oil
• 3 tbs J. Olive Co. Blenheim Apricot White Balsamic vinegar or Rice Vinegar
• 4 tbs low sodium soy sauce
• 1 tbs Sesame seeds
• Salt to taste, if any

Directions

1. Heat 1 tbs of olive oil over medium heat in a large saute pan.
2. Add meat and onions to the pan. Cook until juices run clear and the meat is mostly cooked through. Doesn't have to be completely finished.
3. Drain juices from pan and return pan back to stove top.
4. Add frozen veggies to the pan, defrost and cook veggies through. About 4 minutes.
5. Once veggies look defrosted you can make a hole is the mixture to scramble the eggs. Whisk the eggs first, then add to the pan. Scramble and the combine with rest of meat-veggie mixture.
6. Add cooked rice to the pan.
7. Mix together the rest of the ingredients, then pour over the pan:

• 1/2 tbs J. Olive Co. Toasted Sesame Oil
• 3 tbs J. Olive Co. Blenheim Apricot White Balsamic vinegar
• 4 tbs low sodium soy sauce
• 1 tbs Sesame seeds

Finish with more salt if preferred. Garnish with chopped green onions.