Turkey Fried Rice with Sage and Scallion

Preparation

Make white rice

Normally I just make rice in a rice cooker or instant pot, but for fried rice. I find that making it on the stove creates the loosest grains ready to mingle with its future diced and sliced buddies.

In a medium pot, heat oil on medium heat. Mix in white rice and cook until the rice grains become coated in oil, around a few minutes or so. Add water and bring to a boil. Once boiling, turn the heat down to low and scrape the bottom of the pot to dislodge any grains that might have stuck. Let it lightly simmer covered for 15-20 minutes without touching it. Once the rice has finished cooking and has absorbed all the water, remove from heat and let it continue to steam for 5-10 minutes covered. When ready, fluff rice with a fork and set aside.

Prep ingredients

Prep aromatics by finely dicing scallions and sage. Cut garlic into thin slices. Set aside into a bowl.

Finely dice the carrots. Remove stems from shiitake mushrooms, then cut into thin slices. Chop or shred leftover turkey into smaller pieces. Beat eggs. Place all ingredients into individual bowls.

Stir-fry

In a large, very hot wok or non-stick pan, heat a generous amount of oil until it’s just smoking. On high heat, add egg and continuously stir as it quickly firms up, about 10-20 seconds. Once firm and cooked through, Remove from heat and place scrambled eggs back into its bowl and set aside.

Wipe down the pan and add a generous drizzle of oil. On medium-high heat, add shiitake mushrooms and cook until browned with slightly crisped edges, about 5 or so minutes. Sprinkle a little salt on them to season, then remove from heat and set aside into its bowl. Wipe down the pan once more.

Add another drizzle of oil and add in chopped scallions, sage and garlic. Cook until aromatic and sizzling, about 30 seconds to a minute. Add in finely diced carrots and cook until they've slightly softened, about 2-3 minutes depending on size. Add in the cooked shiitake mushrooms, leftover turkey, and leftover rice along with 1 tsp salt, and 3/4 tsp sugar. Give it a quick mix to incorporate, then turn the heat off and add scrambled eggs. Lightly mix to incorporate all the ingredients, then spoon into individual bowls to serve, topping each with fresh scallions and chopped pecans.