TURKEY FRIED RICE,
Parade chef Jon Ashton spins leftover Thanksgiving turkey into this delicious fried rice. The crispy fried garlic and ginger really take the flavor over the top.
TURKEY FRIED RICE WITH FRIED EGG
2 Tbsp oyster sauce
2 Tbsp soy sauce
½ tsp ground white pepper
5 Tbsp vegetable oil, divided
3 Tbsp minced garlic (about 9 cloves)
3 Tbsp minced ginger (about 1 [2-inch] piece) Salt, to taste
1 bunch green onions, thinly sliced
2 cups diced roasted turkey
1 (12-oz) pkg frozen peas and carrots, thawed and patted dry
4 cups cooked rice, chilled
4 large eggs 2 tsp sesame oil
1. In a small bowl, combine oyster sauce, soy sauce and white pepper; set aside.
2. In a large skillet or wok, heat ¼ cup vegetable oil over medium-high. Add garlic and ginger. Stir-fry 2–3 minutes or until golden and crisp (do not burn). Remove pan from heat. With a slotted spoon, transfer garlic and ginger to a paper-towel-lined plate, leaving oil behind in pan. Lightly salt garlic and ginger.
3. Return pan to medium heat. Set aside 2 Tbsp green onions for garnish. Add remaining green onions to pan. Cook 2-3 minutes, stirring occasionally, or until very tender. Season lightly with salt.
4. Raise heat to medium-high; add turkey, peas and carrots. Cook 2 minutes. Add rice, stirring well; cook until heated through. Stir in oyster sauce mixture. Taste and adjust seasoning with soy sauce, salt and/or pepper. Keep warm.
5. In a large nonstick skillet over medium-high, heat remaining 1 Tbsp vegetable oil. Add eggs. Cook 3 minutes or until edges are set and yolk is still soft.
6. Divide rice mixture among 4 bowls. Top each with 1 egg and ½ tsp sesame oil. Garnish with reserved green onions and crispy garlic and ginger.
Serves 4.