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.
Turkey and kale fried rice
Serves 2-3 as a lunch or light supper main dish.
2 tsp peanut oil
1 egg, lightly beaten
1/4 cup chopped onion
1 clove garlic, minced
3 cups chopped kale
1 large portobello mushroom, chopped
3/4 cup diced cooked turkey (or bits of rotisserie chicken)
1-1/2 cups cold cooked rice, any type (I use long-grain white rice)
1 Tbsp sesame oil
2 Tbsp oyster sauce
3 Tbsp low-sodium soy sauce
2-3 tsp roughly chopped roasted unsalted peanuts
Heat a wok or deep frying pan over high heat. Add the oil and pour in the egg. Let it sit for 10 seconds, then stir-fry to break up the egg into large chunks.
Add the onions and garlic, and stir for 15-20 seconds. Then, add the kale and mushrooms, and stir for 30 seconds.
Break up the cold rice, and stir into the wok. Cook for 1 minute, stirring frequently, and then toss the turkey into the wok.
Add sesame oil, oyster sauce and soy sauce, and stir until well combined. At the last minute, add the peanuts.
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