Okay, so, leftovers and me don’t really have a great history. Once I’ve had something for dinner and then for lunch the next day, I get insanely bored and won’t touch the stuff again no matter how much I still have left. By the way, I also hate wasting food so I usually force feed DH anything that might go to waste. So I actually did pretty well with our Thanksgiving Part Two food. As I mentioned, I ate a little on Thursday then we ate it for dinner on Friday and Saturday. It was great, we both really enjoyed it, but there’s a lot of meat on an eight and half pound turkey breast and I still had plenty to work with tonight, but no way was I gonna make up a turkey sammy or serve it up with anything TG related. Then I remembered a chicken fried rice recipe from Joelen’s Culinary Adventures that I made a couple months back. And of course, anything that you can make with chicken, you can make with turkey. As the day progressed so did my plans, and instead of sticking to Joelen’s recipe exactly, I altered it to use the veggies and spices that I had on hand. To me that’s what recipe research is all about, using what you find to develop and round out your own ideas. So that’s what I did and Dan actually said that we should buy more turkey just so that I could make this dish again! Here it is:
Celery (this was leftover from TG, too)
Turkey (or any other meat, cooked and chopped)
Extra Virgin Olive Oil
Soy Sauce (I used reduced sodium)
Crushed Red Pepper Flakes
Ginger (ground or fresh)
Freshly Ground Black Pepper
White Rice (cooked)
Frozen Peas (you can really use whatever veggies you like though)
Heat a couple tablespoons of olive oil in a skillet (remember it’s fried rice so don’t be too skimpy with this), you want your pan to get very hot. While it heats up, chop all your veggies, I use the microplane for the garlic just because I prefer it very fine. You can also chop your meat, now.
Once the pan is hot enough (the oil should shimmer when you swirl the pot), add your veggies and sautee until onions are translucent. I also season the veggies with salt and pepper (again, layering the flavor).
Then you should push all the veggies and meat aside and scramble the egg into the pan. You can either scramble the egg in a bowl and quickly stir it in or you can crack the egg into the pan and stir it in very quickly (I forgot to scramble it ahead thus, I discovered that the second option works just fine). Once the egg starts to cook, you can incorporate it into everything else.
Then you can add the rice to the pan. You should be sure to crumble it up with your fingers instead of throwing in the whole block (according to Joelen, the latter will mess up the texture). Now’s the time to add in more salt and pepper, ground ginger and pepper flakes to taste, and enough soy sauce to moisten and flavor the rice.