Turkey Fried Rice
Kevin Adey of Northeast Kingdom
18 Wyckoff Avenue, Bushwick, 718-386-3864
For this recipe the amounts will vary depending on how many people you are cooking for, so if you’re only cooking for six, a whole turkey would not be advised. You can also adjust the amounts to use up any leftover turkey–we’re partial to the idea of munching on this while watching The Big Chill on Friday evening.
2 quarts cooked jasmine rice (day old and dry is best)
3 Tbsp. minced ginger
2 Tbsp. minced garlic
3 bunches chopped scallions
2 cups of mixed blanched vegetables if you like, for this meal I skip this because the amount of other vegetable dishes on the table
1/2 cup soy
1 Tbsp. sesame oil
A good squeeze of Siracha
2 Tbsp. toasted sesame seeds
Boned de-skinned and thinly sliced light and dark turkey meat.
1 scrambled egg per person
Cook the turkey by sautéing on very high heat, going in batches, until all the turkey is browned and cooked through and reserve. (Skip this step if using already-cooked leftovers)
Sauté ginger and garlic until toasted add rice and fry for a bit, at this point add the vegetables if you’re going that route and heat though, add sesame oil, soy and siracha, the reserved turkey.
Scramble your eggs in another pan.
Mix all the ingredients well and at the very last moment add the eggs and take off the heat. Turn on to a platter, top with sesame seeds and scallions. Make sure to taste as you go for seasoning, and adjust with more soy if you need to.
For more Thanksgiving recipes from Brooklyn chefs, click here.