Leftover Turkey Fried Rice with Cranberry Coulis (Serves 2)
By Chef John Reicherter
Ingredients:
1 Cup Chopped Leftover Turkey
1 Cup Chopped, Mixed Leftover Vegetable (Brussels Sprouts, Carrots, Corn, Peas)
2 Cup Cooked Jasmine Rice, Cooked And Cooled
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger or Ginger Powder
1 Small Onion, Chopped
2 Tbsp Soy Sauce
1 Tbsp Cooking Oil
1 Tbsp Sesame Oil
Salt And Pepper to taste
Cranberry Coulis:
1/2 Cup Leftover Cranberry Sauce
1/4 Cup Sugar
1/4 Cup Rice Wine Vinegar
Cilantro, Scallions and Sesame Seeds for Garnish
Recipe:
- Get a wok or a large, high sided, non-stick sauté pan on high heat. Make sure to have all your ingredients chopped and ready because this will go quickly once you get started.
- Once your pan is hot, add in your tablespoon of cooking oil and your onions. Cook, stirring constantly, for 30 seconds. Add in garlic and ginger, stirring constantly, for 10-15 seconds, until very fragrant and slightly golden in color. Be careful not to burn!
- 3Add in the rest of your chopped vegetables, turkey and sesame oil and toss everything together for about 1 minute until everything is hot.
- Add in your cooked jasmine rice and soy sauce and continue cooking for another 1-2 minutes until rice is hot and everything is mixed thoroughly.
- Bring Cranberry Coulis ingredients to a boil over medium heat in a saucepan to dissolve sugar.
- To serve, mound the fried rice in a bowl, drizzle with coulis and garnish with chopped scallions, cilantro and sesame seeds.