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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.

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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.

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

Molly Kravitz

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