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 cups cooked rice, chilled large eggs tsp sesame oil 4 4 2
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 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.