In Thailand, we have a wide variety of fried rice dishes, each with its own unique flavors. Some popular versions include Pad Krapow fried rice, Pineapple fried rice, Crab fried rice, Salted Fish fried rice, Roasted Chili fried rice, and many more! One of my personal favorites is Tom Yum fried rice, with its bold and tangy flavors. You can easily turn your leftover Thanksgiving turkey into a delicious fried rice dish by combining it with any leftover vegetables you have on hand. It's a great way to refresh your holiday meals! Get creative and have fun making your own fried rice masterpiece!
Ingredients
1 cup leftover turkey meat, chopped to bite sized
2 cups cooked jasmine rice or other kinds of rice you have on-hand (leftover refrigerated rice is best)
2 tbsp oil
2 eggs, beaten
2-2.5 tbsp Thai soy sauce or regular soy sauce
1 wedge of onions, diced
½ cup shredded cabbage or other vegetables of your choice
Add 1tbsp of oil to a wok or a frying pan over medium heat and swirl it around to coat the wok. Add onion and use a spatula to stir-fry until translucent.
Add turkey meat and stir-fry for 30 seconds.
Bring to high heat until lightly smoking, add the rest of the oil and pour the beaten eggs into the wok. Use a spatula to stir and scramble until the eggs are cooked (a little runny is fine as the eggs will continue to cook).
Break apart the cooked refrigerated rice by hand. Add the cooked rice to the wok. Mix all ingredients together and stir fry for about 30-60 seconds. Spread the fried rice to cover the entire space of the wok. On high heat, add soy sauce on the edge of the pan (not directly on the rice) to keep the moisture away from the rice, which creates a smoky aroma. Stir-fry for another 30-60 seconds.
Add salt, sugar, and vegetables. Stir-fry for another 30-45 seconds. Turn off the heat.
Add white pepper, serve with lime wedge and Thai Nam Pla Prik if you like.
