I love reinventing the classics; and as I recently shared through Whole Foods morning-after recipes, Thanksgiving turkey can last longer than the feast! In this case, my homemade turkey fried rice inspired by Fleming's Executive Chef Russell Skall does the trick for post-Thanksgiving meals at home. But, if you're not in the mood to cook, Fleming's is offering $10 wines by the glass all Thanksgiving weekend long!
In addition, one of YOU has the chance to receive a $100 Fleming's gift card to dine this holiday season.
GIVEAWAY CLOSED. Thank you to all who participated!
Makes 3-4 servings
2 Tbsp. sesame oil
1/4 yellow onion, diced
2 small cloves garlic
1 1/2 cups cooked rice
4 oz. left-over turkey, diced
4 Tbsp. frozen peas, thawed
1 large egg, beaten
1 Tbsp. soy sauce
1 tsp. Worcestershire sauce
Pinch black pepper
Black sesame seeds
1. Heat sesame oil in a wok on high. Add onion, and sauté for 2-3 minutes. Add rice and sauté for 5 minutes until it begins to get a bit crispy on the edges.
2. Add garlic and diced turkey. Cook for 2 minutes. Add peas and cook for 2 more minutes.
3. Make a well in the center of the wok and add the scrambled egg. Stir until cooked, breaking up the egg.
4. Add soy, Worcestershire and pepper. Combine. Serve with garnished sesame seeds.