Topping this pantry-friendly recipe with a perfectly runny, fried egg gives it a rich, luxurious finish and makes for an even more delicious dish.
Technique tip: Leftover turkey burgers make this an exceptionally easy dinner to toss together on the fly.
- Canola oil
- 1 small onion, thinly sliced
- 1 medium carrot, cut into matchsticks
- One 1-inch piece fresh ginger, grated or finely chopped
- 2 cloves garlic, smashed and finely chopped
- 4 scallions, whites and greens, cut on the bias
- Leftover turkey burgers, chopped
- 1 cup frozen shelled edamame, thawed
- 1/2 bunch fresh cilantro, finely chopped and some leaves left whole for garnish
- 4 cups cooked white rice, cooled
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sriracha
- 2-4 large eggs
1. Coat a large sauté pan generously with canola oil and heat over a medium-high flame. Toss in the onion and carrot and cook for 6-7 minutes, stirring frequently. Stir in the ginger, garlic, and scallion whites and cook for 1 minute more. Add in the turkey burgers, edamame and chopped cilantro and increase the heat to high.
2. Add the rice to the pan and stir to combine, then let sit and get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy, 3-4 minutes, and then repeat (resist the urge to stir too much or it will just get soggy).
3. In a small bowl, combine the soy sauce, rice wine vinegar and sriracha and add it to the rice, cooking over high heat, 1-2 minutes.
4. Meanwhile, coat a medium nonstick sauté pan lightly with canola oil, add the eggs, and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3-4 minutes.
5. Transfer the rice to serving plates and top each with an egg, a sprinkle of the whole cilantro leaves and scallions.