Name: Turkey Fried Rice
- 2 tablespoon oyster sauce (sweeter and less salty than fish sauce)
- 2 tablespoon soy sauce
- 1/2 teaspoon white pepper (a little more heat than black pepper)
- 5 tablespoons vegetable oil, divided
- 3 tablespoons minced garlic, about 9 cloves
- 3 tablespoons minced ginger, about one 2-inch piece
- 1 bunch green onions, thinly sliced
- 2 cups diced roasted turkey
- 12-oz package frozen peas and carrots, thawed and patted dry
- 4 cups cooked rice, chilled
- 4 large eggs
- 2 teaspoons sesame oil
Yield: 4 servings
- In a small bowl, combine oyster sauce, soy sauce, and white pepper.
- In a large skillet, heat 1/4 cup vegetable oil over medium-high.
- Add garlic and ginger, and stir fry 2-3 minutes or until golden and crisp.
- Remove the pan from the heat and use a slotted spoon to transfer the
garlic and ginger to a paper-towel-lined plate. Lightly salt them.
- Return the pan and its oil to medium heat.
- Reserving 2 tablespoons of green onions for garnish, cook the remaining
green onions for 2-3 minutes, stirring occasionally.
- Raise the heat to medium-high.
- Add turkey, peas and carrots, and cook 2 minutes.
- Add rice, stirring well, and cook until heated through.
- Stir in oyster sauce mixture.
- In a nonstick skillet over medium-high, heat the remaining 1 tablespoon
- Add the eggs, and cook for 3 minutes or until the edges are set and the
yolk is still soft.
- Divide the rice mixture among 4 bowls.
- Top each with 1 egg, 1/2 teaspoon sesame oil, and garnish with reserved
green onions and crispy garlic and ginger.
Source: Jon Ashton, Parade Magazine, 29 Nov 2020
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