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|
|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