slightly adapted from pccmarkets.com
3 tablespoons coconut oil, divided
2 eggs, beaten
1 1/2 cups chopped cooked turkey
2 cups leftover vegetables, such as green beans, Brussels sprouts, carrots, peas, etc.
2 cloves garlic, chopped
2 cups cooked brown rice
2 cups leftover stuffing
3 tablespoons tamari, or to taste
1/2 cup sliced green onions
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Scramble eggs until lightly browned, about 2 minutes. Transfer to a bowl and set aside.
- Heat 1 tablespoon oil in the wok over high heat and add turkey, vegetables and garlic. Stir-fry until heated through, 3 to 4 minutes.
- Add remaining oil and rice. Stir-fry, breaking up rice with a spatula, until warm and slightly crisp, 3 to 4 minutes. Mix in stuffing and cook, stirring gently, until heated through. Drizzle soy sauce over rice mixture and toss to combine. Stir in reserved eggs and green onions; serve immediately.