Kale is taking over my kitchen. The winter green is tough to the touch, but its ability to soak up seasonings and sauces makes it a favorite staple for the season. This salad looks incredibly simple (because it is); but it is immensely enriching, offering a delicate presentation and heavy protein supplement that aligns with a healthy (pre-wedding) diet.
Inevitably, hosting a party while executing the recipes and presentations can be wildly daunting. But when stirring up a soirée, I choose manageable and memorable recipes that amp up the traditions while complementing the gathering at hand. Small bites, such as my Asian pear tartines, surprise guests due to their simple steps yet show-stopping displays and flavors.
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.
