THAT WAS THE YEAR WE WERE INTRODUCED TO CHINESE TURKEY:

Turkey Fried Rice (AP, 11/10/08)

1/3 cup low-sodium soy sauce

2 tablespoons turkey stock or chicken broth

1 tablespoon rice vinegar

2 teaspoons dark sesame oil

1 teaspoon chili garlic sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

5 teaspoons canola oil

2 cups shredded green cabbage

1 cup sliced scallions

1 1/2 teaspoons minced peeled fresh ginger

5 cups cooked long-grain white rice, chilled

4 cups chopped cooked turkey (light and dark meat)

2 cups leftover green peas or frozen peas, thawed

1 cup leftover carrots or frozen carrots, thawed

1/3 cup chopped fresh cilantro

In a small bowl, whisk together the soy sauce, turkey stock, rice vinegar, sesame oil, garlic sauce, salt and pepper. Set aside.

In a large nonstick skillet over medium-high, heat the canola oil. Add the cabbage, scallions and ginger, then saute for 3 minutes, or until tender.

Add the rice, turkey, peas and carrots, then saute for another 3 minutes, or until thoroughly heated. Stir in soy sauce mixture and cook for another 2 minutes. Remove the skillet from the heat and stir in the cilantro.