By Tracey
Turkey Fried Rice with Crushed Potato Chips
from Food & Wine
Ingredients:
- 3 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon minced lemongrass
- 4 oz ground turkey
- 1/2 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 2 cups leftover (cold) cooked rice
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 scallions, thinly sliced
- 1/4 cup chopped mint
- 1/2 cup plain potato chips, lightly crushed
- hot sauce, for serving
Directions:
Set a large work or nonstick skillet over medium-high to high heat. Let it get very hot, then add the oil, ginger, garlic and lemongrass. Cook, stirring constantly, just until fragrant, about 30 seconds (if you let the garlic go too long, it’ll burn and get bitter). Add the turkey and the salt and use a wooden spoon to break up the meat. Cook, stirring frequently, until the meat is just cooked through and no longer pink. Create a well in the center of the ground turkey and add the eggs, cooking just until they set into large curds, about 1-2 minutes. Stir in the rice and cook until it is heated through and the individual grains are separated, about 2 minutes. Add the soy sauce and let the mixture continue cooking until the sauce is absorbed. Mix in the sesame oil and transfer the fried rice to bowls for serving. Add some of the scallions and mint to each bowl and garnish with the potato chips.
