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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.


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

    Molly Kravitz