Asian Turkey and Rice Bowls

There's so many leftovers right now, but I'd hate for them to go to waste. After turkey sandwiches for lunch, I wanted to make something delicious, but not just turkey on a plate.

This was a big hit with my family, and my husband had 2 helpings. I think I'll make it again this week.

1 1/2 cup chopped veggies (I used broccoli, peppers, squash and onion from a fresh mixed vegetable box I had)
2 eggs
1 cup cooked turkey (chicken or any other cooked meat would be yummy too)
Oil for pan
2 cups rice
For the sauce-
4 tablespoons plus 1 teaspoon soy sauce
4 tablespoons orange juice
1 teaspoon ground ginger
1 teaspoon garlic granules
Pinch of red pepper flakes, if desired
Method-
Combine sauce ingredients and set aside. Heat oil in pan. Combine eggs with 1 teaspoon soy sauce and mix with fork. When pan is hot, add eggs to pan. Cook through and flip. Allow eggs to brown. Remove the eggs from the pan and set aside. Hear pan again and add chopped veggies to pan. Allow to brown before turning, 2-3 minutes.

When veggies are browned, but still firm, add turkey and heat through. Add sauce to pan and cook for 2-3 more minutes, until most of the sauce has cooked down.

Serve over rice.