This recipe is adapted from one that Kevin Adney, long-time chef of the dearly departed Bushwick restaurant, Northeast Kingdom, shared with us a few years back. It’s a great way to totally transform your leftover turkey. You can also replace the turkey with leftover chicken, or any other meat, tofu, or meat replacement, or just double down on the veggies, and put this into your regular dinner rotation. This is easy to double, too, if you’re feeding a crowd.
Serves 4Prep time: 10 minutesCook time: 15 minutesTotal time: 25 minutes
4 cups cooked jasmine rice (day old and dry is best)
1 1/2 Tbsp. minced ginger
1 Tbsp. minced garlic
1 bunch chopped scallions
1 cup of mixed blanched vegetables if you like, use whatever you like best
1/4 cup soy
1/2 Tbsp. sesame oil
A good squeeze of Siracha
1 Tbsp. toasted sesame seeds
1 cup shredded leftover turkey
1 scrambled egg per person
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.