Boxing Day leftovers makeovers: Fried rice with turkey, egg and vegetables
Buying in bulk and using the same ingredients for consecutive meals doesn’t mean eating the same thing. It’s something that rings particulary true around Christmas time where left over turkey and ham become meal-time staples for days on end after the holidays. The trick then is to come up with recipe ideas that use similar ingredients in different ways and Asian throw-togethers are the perfect candidates for leftovers makeovers.
Christmas ham and turkey go particularly well in this fried rice recipe, but chicken and those leftover Christmas Day prawns are also great. Noodle stir fries are another delicious way to use up leftover and avoid the monotony of having ‘same old’ leftovers for 3 days straight. Turkey noodles with sweet chilli – don’t even get me started!
This particular fried rice recipe is mild enough for the whole family to enjoy, and I’m sure the slightly unusual post Christmas format of the dish will be a much aprpeciated.
Fried rice with turkey, vegetables and egg
Feel free to use leftover roasted turkey, chicken, ham or even cooked prawns in this recipe – anything goes really!
For the rice:
- 1 cup white rice
- 1 1/2 cups water
- 2 cups roasted turkey meat
- 4 choy sum // or bok choy, chopped
- 4 snow peas, sliced
- 3 sprigs spring onions, chopped
- 100g mixed mushrooms (I used leftover shitake and enoki)
- 3 cloves of garlic, crushed
- 1 red long chilli, seeds removed and diced finely
- 1/4 cup soy sauce // or gluten-free soy sauce
- 1/4 cup sesame oil // or peanut oil // or olive oil
- 2 eggs, whisked with 1 tbsp ground ginger
- fresh coriander to serve
To prepare the rice: rinse rice under cold running water. Place in a small frypan with the water, bring to the boil then cover and lower heat. Cook for about 12 minutes or until tender. Allow to cool completely.
Tip: Get all your ingredients ready as you will need them in quick succession.
To make the rice: heat 1/3 of the oil in a wok or a large frypan. Add spring onions and stirfry for 30 seconds. Add garlic, chilli and choy sum then stir for another 30 seconds. Add mushrooms and peas and mix through. Remove from wok and set aside.
Heat remaining oil in the wok until it’s smoking, add rice and pour over eggs. Stir fry quickly. Then add turkey or your choice of meat, vegetable mixture and soy sauce and mix to combine.
To serve: top with fresh coriander leaves.