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The Boston Globe

Food & dining

sunda ysupper

Recipe for turkey, sweet potato, and egg fried rice

Serves 4

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

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