Using up every last bit of leftover turkey and vegetables from a holiday feast brings out the frugal New Englander in all of us. When the bits you have are small, just a cup of this and a handful of that, you're ready to make fried rice. Everything you need resides in the pantry, and once you get the basic method in your head, you can whip up a bowl of fried rice with any protein and vegetables you have on hand. In this case, turkey and kale, both remnants of our Thanksgiving dinner, bring just the right balance to a dish where the rice and Asian condiments really take center stage. You can swap tofu for turkey, brown rice for white, cabbage for kale, and no nuts for peanuts. It's all good.