What do you do with all the leftover precocious meat? The possibilities are endless...

Bring a pot of water to a rolling boil. Add rice. Cook 16-18 min until rice is no longer hard in the centre of grain. Drain rice, let cool. Refrigerate overnight.

Measure all ingredients and set aside. Combine liquids for rice in one bowl.

Heat wok or pot with 2 tbsp oil. Add turkey and sauté a few minutes until meat looks crisp. Add soy sauce and sesame oil and any other desired dry seasonings.

Remove meat from pot and set aside.

Add more oil to pot, sauté onions, garlic, and ginger until fragrant. Add carrots, let cook a few minutes.

Add rice and stir continuously. Add liquids: soy sauce, mushroom sauce, sesame, oil, rice vinegar, and chili garlic sauce. Fry the rice until sauce has coated the grains. If darker colour is desired, add more mushroom soy sauce.

Push rice to one side of pan, add more oil, add beaten egg and a drop of soy sauce. Scramble then toss with rice. Add green peas and scallions. Continue to toss rice.
Fried rice seasoning or Chinese five spice may be added for additional flavour.

TIPS:
You may choose to use jasmine rice or basmati rice, which cooks perfectly in a rice cooker. If using parboiled rice, add salt to the pot of boiling water. Parboiled rice tends to need more flavouring.