For some unknown reason, we ended up with a 20 pound bird for 5 people. A little crazy, yes. But it means I will need to get creative in my use of leftover turkey meat; some will get frozen for later use. One of my daughters would love for us to eat Chinese food for Thanksgiving, so the day after Thanksgiving I made Turkey Fried Rice.
I got the recipe for this from CDKitchen.com. I made some slight variations, but it is mainly their recipe. It was really tasty, and a nice change-up from the traditional turkey dinner of the night before.
Turkey Fried Rice
1/3 cup low-sodium soy sauce
2 tablespoons white wine
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 teaspoons canola oil
2 cups shredded green cabbage
1 cup sliced scallions
1 1/2 teaspoon minced peeled fresh ginger
1 cup sliced carrots
5 cups cooked basmati rice, chilled
4 cups chopped cooked turkey (light and dark meat)
2 cups frozen peas, thawed
In small bowl, whisk together soy sauce, wine, rice vinegar, sesame oil, garlic sauce, salt and pepper. Set aside.
In a wok or large nonstick skillet over medium-high, heat canola oil. Add cabbage, scallions, carrots and ginger. Saute for 3 minutes or until tender.
Add turkey and peas. Saute for 3 minutes.
Add rice and stir in soy sauce mixture. Cook for 2 minutes.
Serve and enjoy!
- Gratitude Fried Rice (beautifulmemorablefood.wordpress.com)
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- Vegan Recipe – Simple Fried Rice with Japanese Seven Spice (blackboxglow.com)
- Thanksgiving Leftovers: Five Fresh Ideas (gthankyou.com)