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    sunda ysupper

    Recipe for turkey, sweet potato, and egg fried rice

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    3tablespoons peanut oil
    1large onion, chopped
    1piece (2 inches) fresh ginger, peeled and chopped
    2cloves garlic, chopped
    5cups cooked sweet potato brown-rice pilaf
    cups shredded roast turkey
    ½cup frozen peas, rinsed with cold water
    2tablespoons soy sauce
    1tablespoon chile-garlic sauce (such as sriracha)
    3eggs, lightly beaten
    Salt and pepper, to taste
    5scallions, trimmed and chopped
    ½cup chopped fresh cilantro

    1. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of the oil. Add the onion and ginger and cook, stirring often, for 8 minutes or until softened. Add garlic and cook 2 more minutes.

    2. Add the pilaf, turkey, and peas to the pan. Cook, stirring often, for 6 minutes. Stir in the soy sauce and chile sauce.

    3. Meanwhile, in another skillet over medium heat, heat the remaining 1 tablespoon oil. Add the eggs, salt, and pepper. Cook, stirring constantly, until scrambled, but not entirely cooked through. Stir the eggs into the pilaf mixture and remove from the heat.

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    4. Divide the rice mixture among 4 shallow bowls and garnish with scallions and cilantro.

    Molly Kravitz