2 tablespoons corn oil
1 cup slivered onions
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1/2 medium-sized head green cabbage, coarsely chopped
2 1/2 cups cooked rice
6 tablespoons soy sauce
1/4 cup dry sherry or nonalcoholic dry wine
1/4 cup defatted turkey or chicken broth
1 cup cooked peas
1/2 cup finely diced carrots, blanched
2 cups coarsely shredded turkey
2 eggs, lightly beaten
1/4 cup chopped flat leaf parsley
4 scallions with 3 inches of green left on, thinly sliced

Heat the oil in a very large skillet or wok over medium-low heat.
Add the onions, garlic and ginger. cook, stirring, for 5 minutes. Add
the cabbage and raise the heat to medium. Cook until the cabbage is
limp, stirring, about 10 minutes. Add the rice, soy sauce, sherry and
broth. Cook for 3 minutes, stirring constantly. Add the peas, carrots,
and turkey. cook for one minute longer.

Make a well in the center of the rice mixture. Pour in the eggs. Cook
the eggs about one minute, stirring with a fork, then gently fold into
the rice. Fold the parsley into the rice. Remove to a platter and serve
immediately, garnished with the sliced scallions.

Serves 6 to 8.
Per serving: 225 calories, 24 gm carb., 16gm. protein, 7 gm fat, 79 mg chol.