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Turkey fried rice

April 21, 2010

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Serves 6

Ming Tsai of Blue Ginger in Wellesley makes fried rice with dark ground turkey meat and a mixture of brown and white rice. Kids won’t notice the brown rice, he says. You can cook eggs to make a meatless version or use them as a garnish in the turkey recipe. To make them: Heat 2 teaspoons canola oil in a wok or nonstick skillet over high heat. Add 4 beaten eggs, which will puff up. Let them set for 5 seconds, then use a metal spatula to push the sides of the eggs toward the center so the liquid parts cook completely. Flip the eggs, let them set for 5 seconds, then slide onto plate. Break the eggs into small pieces with the edge of the spatula. Add the eggs to the pan after the rice is hot. You need a very large wok or skillet to make this.

2 teaspoons canola oil
2 garlic cloves, finely chopped
1 piece (1 inch) fresh ginger, chopped
1 onion, cut into small dice
3 carrots, grated
1 bunch scallions, white and green separated, both thinly sliced
1 pound ground dark turkey meat
5 cups mixed cooked brown and white rice
2 tablespoons soy sauce
Salt and pepper, to taste

1. In a wok or nonstick skillet, heat the canola oil. Add the garlic and ginger. Stir-fry for 30 seconds or until softened.

2. Add the onion, carrots, and scallion whites. Stir-fry 3 minutes or until they are tender but still have some bite.

3. Add the turkey and cook, stirring constantly, for 5 minutes or until the turkey is cooked through.

4. Add the rice and stir-fry for 3 minutes or until it is hot.

5. Stir in the soy sauce, salt, and pepper. Sprinkle with scallion greens.

Adapted from Ming Tsai