Turkey Left Overs

Turkey left overs are much better than traditional turkey dinner. The other night we had some obscenely spicy turkey-broccoli stir fry. Last night I made up a huge batch of stir-fried-rice with the dark meat which was really good. Tonight we’re having turkey-pot-pie.

Here’s a simple stir-fried-rice recipe for anyone with left over turkey.

Stir Fried (R/L)ice
Ingredients (proportions are totally up to you):

  • cubed dark turkey meat
  • day old basmati rice
  • onion, diced
  • carrot, diced
  • ginger, minced
  • garlic, minced
  • onion powder
  • garlic powder
  • soy sauce
  • peanut oil
  • sesasme oil
  • salt and pepper
  • hot sauce (Marie Sharp’s from Belize is the best hot sauce on earth)
  • eggs, whisked
  • frozen peas
  • anything else you got kicking around

Directions:
Put the biggest saute pan you own (non-stick is easier) on the stove on high heat (if you have a wok and it’s bigger than your biggest saute pan use it instead… but western stoves don’t heat woks properly and it makes high heat cooking hard. Better option, find a commercial kitchen supply place near you [most cities have a couple] and go get some monster saute pans cheap – I buy all my kitchen crap at commercial supply places… it’s what the pro’s use, it’s cheap and I hate the people at Sur La Table :). Teflon pans are disposable – they wear out every year or so no matter how careful you are – so don’t be silly and go spend $150 on a some fancy teflon saute pan. If your teflon looks all scratched… time to go shopping). While the pan is heating (i.e. before it’s heated) scramble 3/4’s of the eggs, reserve the rest for “gold rice”. Remove the eggs to a large bowl, toss in the oven at low to keep warm.

When the pan is hot add onions and carrots. Saute ’til they’ve got some color. Add a dash of sesame oil and salt and pepper. Toss in the dark meat, ginger and garlic… you can’t really over cook dark meat – so go nuts, practice your pan tossing. Dump in the frozen peas and thaw em out. Season with salt, pepper, garlic powder, onion powder, hot sauce, soy sauce. Add in the eggs, toss to combine then remove everything to the bowl again and put it back in the oven.

Add a fair amount of peanut oil and a dash of sesame oil and bring it up to just barely a smoke. Add in your rice, season (salt, pepper, soy sauce) and saute until hot. Take the remaining eggs and, while stiring quickly, add them to the hot rice… this is golden rice.

Finally combine everything, break your wrist combing (because cooks don’t stir in saute pans, they toss, and break their wrists doing so [joking]) and serve with lot’s o hot sauce. Yum!