|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|
|1½||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|
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.