"Transform your holiday leftovers into a flavorful take on fried rice. It's a quick meal that's fresh, bright and a stretch from the ubiquitous turkey sandwich. This dish uses leftover cooked turkey in a crave-worthy fried rice recipe. It's brightened with crisp-tender vegetables and fragrant with garlic and ginger. A salty, umami-rich sauce coats the dish, encouraging extra helpings. The beauty of fried rice lies in its versatility."
"Use any vegetables you have on hand - peas, carrots, broccoli, even corn - and season the dish to your taste with soy sauce, sesame oil, ginger and garlic. The turkey provides protein and blends perfectly with the slightly crisp rice and vibrant veggies. Beyond being easy and delicious, this dish is also a smart way to minimize food waste."
A leftover turkey fried rice repurposes cooked turkey with cooled jasmine or basmati rice, crisp-tender vegetables, garlic and ginger, coated in a salty, umami-rich sauce. The sauce is made from soy sauce or tamari, Chinese cooking wine, oyster sauce, toasted sesame oil and white pepper. The fried rice combines sautéed onion, carrot, eggs, turkey, peas, scallions and optional mung bean sprouts, finished with butter, cilantro and chopped red chiles. Prep time is 20 minutes and cooking time 20 minutes, yielding four servings. The dish reduces food waste while delivering bright, savory weeknight comfort.
Read at The Mercury News
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