Turkey Fried Rice

30 Nov

This is the week of leftovers.  Specifically turkey leftovers.  I pretty much set it up this way when I purchased a 16 lb turkey to feed 5 adults and one toddler.  Bella did her part, taking down most of a turkey leg.  We distributed turkey sandwich fixings to everyone at the party and brought home the carcass and approximately 4 pounds of turkey for ourselves.  I made stock on the weekend which led to the delicious Turkey Soup with Chive Dumplings but there is still lots of turkey left over.  A quick scan of my fridge and pantry turned up two heads of baby bok choy, almonds and some scallions that had seen better days.

My father makes stir fry from time to time – usually when he is in this very same predicament.  Lots of leftovers and random vegetables hanging around the fridge.  So I gave it a shot and it worked out beautifully.

This is a completely customizable dish.  Use (or don’t use) any kind of cooked meat you have on hand – chicken, pork, beef, lamb, duck, shrimp.  Clean out your vegetable drawer and use whatever needs to be used.  Sweet peppers, yellow onions, peas, green beans, cabbage … all cook quickly and add texture and flavor.

Turkey Fried Rice

1/2 inch section of fresh ginger, minced

2 cloves of garlic, minced

1 teaspoon red pepper flakes

1/4 cup canola oil

2 tablespoons soy sauce

2 tablespoons plum, hoisin or oyster sauce

1 scallion  sliced thinly

2 medium carrots, peeled and diced

1/2 a zucchini, diced

1 cup broccoli, cut into small florets

2 heads of baby bok choy, rinsed well, leaves removed and chopped coarsely

2 cups turkey cut into bite sized pieces

2 eggs whisked until smooth and combined

2 cups cooked rice, white or brown

Almonds, sliced, raw or toasted and scallions to garnish

Prep all of your ingredients first.  It only takes about 10 minutes to put this together but it relies on having everything sliced and diced beforehand.

Heat up a large sauté pan or wok over high heat.  Add 2 tablespoons of canola oil.  Add ginger, garlic and red pepper flakes sauté for 30 seconds, until you can really smell the garlic and ginger.  Add carrots, zucchini, broccoli and scallions.  Sauté until the broccoli turns bright green.  Add the turkey and sauté, cook until heated through – approximately 2 minutes.  Add eggs and scramble them in and amongst the other ingredients.  Add the rice, mix well to combine and distribute ingredients. Add enough oil so that the ingredients do not stick together and move easily in the pan. approximately 2 tablespoons.  Season with soy sauce and hosin sauce.  Add bok choy leaves and sauté until they are wilted.  Taste.  Adjust seasoning.  Serve.  Garnish with almonds and raw scallions

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