1. In a small bowl, combine the soy sauce and vinegar and set aside.

2. Spray a very large nonstick skillet or wok with vegetable cooking spray and heat over medium heat. Add eggs and scramble, stirring to break into smallclumps, just until set, about 20 seconds. Transfer to a small bowl and set aside.

3. Return skillet to stove, add peanut or canola oil, and heat over high heat. Add carrots and cook, stirring occasionally, for about 2 minutes. Add peas and ginger, toss to combine, and cook until peas turn bright green, about 1 minute. Add rice, turkey, and soy sauce mixture, stir to combine, and cook,stirring constantly, until heated through and evenly coated, about 3 minutes.

4. Add sesame oil, scrambled eggs, most of the scallions (save some to garnish), and bean sprouts if using, and toss to combine. Cook to heat through, about 1 minute, then transfer the fried rice to a servingbowl, sprinkle with remaining scallions, and serve immediately.

Source: Hannaford fresh Magazine, November - December 2010