Use leftover turkey and cooked rice to create a flavorful Asian-inspired stir fry with frozen vegetables in just 30 minutes. Pro tip - you don't actually need to use leftover rice, specifically. Any cooked rice that's been cooled to room temperature will work.
2ccold leftover turkeydiced into bite-sized pieces
3ccold cooked ricesee Note 1
3tablespoonsoy sauce
2teaspoontoasted sesame oil
1.5cfrozen peas, carrots, and corn
4green onionsthinly sliced
4teaspoonsesame seedsto garnish
Instructions
Crack the eggs into a bowl and season with salt and pepper.
Heat a 12” skillet or wok over medium heat. Add 1 tablespoon butter and heat until it melts, then foams. Add the eggs, swirl to coat the bottom of the pan, then cook 1-2 minutes, until the edges are set. Using a rubber spatula, lightly scrape the edges towards the center to scramble the eggs. Allow to cook and set another 1-2 minutes, then scramble again. Repeat this process 1-2 times more, until the eggs are scrambled to your liking. Remove the eggs from the pan and set aside.
Increase the heat to medium high. Add the butter and heat until it melts then foams. Add the onion, toss to coat in the fat, and saute until translucent, 5-6 minutes. Add the garlic and cook, stirring constantly, until very fragrant, about 1 minute more.
Add the turkey and rice to the skillet and toss with the onions and garlic until well combined. Smooth the rice mixture into an even layer and fry, undisturbed, for 5 minutes.
Pour the soy sauce over the rice, then loosen the rice from the bottom of the skillet with a wood spoon, stirring the soy sauce into the rice.
Add the frozen vegetables and sesame oil. Work the vegetables into the rice, tossing frequently, until the vegetables are defrosted and warmed through and the rice appears dry, 2-3 minutes more.
Remove the skillet from heat. Stir in the scrambled eggs and green onions. Garnish with sesame seeds and serve right away.
Notes
Note 1. You can use freshly cooked rice as long as it's dry and cooled. One cup of dry rice will yield three cups of cooked rice. After cooking, dry the rice by spreading it on a flat surface like a baking sheet; allow the moisture to evaporate and the temperature to come down for 10 minutes. Then, transfer to the fridge for another 15-20 minutes, until fully cooled.