This fried rice was one of my go-to dinners when my kids were younger. I created this dish as a simple, easy, delicious meal we could all enjoy.
Swap option: You can use chicken or pork instead of turkey.
Special equipment: A wok. (If you do not have a wok, you can use a large skillet.)
House rice (makes 6 cups)
- 1½ cups brown rice
- 1½ cups white rice
- 3 tablespoons canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound sliced smoked turkey, chopped
- 6 cups house rice (recipe above)
- 1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of the greens reserved for garnish
- 2 tablespoons tamari
For the house rice:
1. Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Drain and transfer the rice to a medium saucepan.
2. Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Drain and transfer the rice to the same saucepan.
3. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes.
4. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes.
5. Stir gently to fluff. Set aside.
For the fried rice:
1. Add 1 tablespoon oil to the wok, swirl to coat, and heat over high heat. When the oil is hot, add the garlic and ginger and stir fry until fragrant, about 30 seconds.
2. Lower the heat to medium and add the scallions, turkey, rice and all but the reserved scallions and stir fry until slightly softened, about 1 minute. Add the tamari and combine well. Stir until heated through, about 2 minutes. Adjust the seasoning with salt and pepper to taste.
3. Transfer to a large serving platter, garnish with the reserved scallion greens and serve.