Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
1 tablespoon vegetable oil3 medium carrot, sliced (about 1 1/2 cups)0.25 teaspoon ground ginger1 can (10 1/2 ounces) Campbell’s® Turkey Gravy1 tablespoon soy sauce2 green onion, sliced (about 1/4 cup)1.5 cups cubed cooked turkey2 cups instant white rice, prepared according to package directions
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