how2heroes » Turkey Fried Rice

Print Recipe

Serves 4

Ingredients

7 oz pkg sliced smoked turkey meat, cut into large dice
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
1 onion, cut into small dice
3 carrots, grated
3 ribs celery, cut into small dice
5 cups cold cooked brown & white rice combo (kids won't notice), preferably day-old so it's nice and dry (Alternatively, place cooked rice on a sheet tray and place in freezer to cool and dry.)
½ cup sliced scallions for garnish
canola oil for cooking
kosher salt
freshly ground black pepper

How-to

In a wok or non-stick sauté pan coated well with oil over high heat, add a touch of oil and add garlic and ginger and stir-fry until soft, about 30 seconds
Add onions, carrot and celery and stir fry 3 minutes until al dente. Add the turkey meat and rice; stir-fry until heated through
Season with kosher salt and freshly ground black pepper and check for flavor. Transfer to a platter, garnish with scallions, and serve immediately. Enjoy!

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Ming Tsai

Ming Tsai was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. Ming attended Yale University, earning his degree in Mechanical Engineering. He spent his junior summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe.

In 1998, Ming opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant's innovative East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire Magazine honored Ming as "Chef of the Year 1998." The James Beard Foundation crowned Ming "2002 Best Chef Northeast" and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the "2nd Most Popular Boston Restaurant." In 2007, Blue Ginger received the Ivy Award from Restaurants & Institutions for its achievement of the highest standards in food, hospitality and service, and in 2009, Ming and Blue Ginger won IFMA's Silver Plate Award in the Independent Restaurant category recognizing overall excellence in the country.

Ming is also a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN). For four years, Ming worked with Massachusetts Legislature to help write Bill S. 2701, which was recently signed into law. This groundbreaking legislation, the first of its kind in the US, requires local restaurants to comply with simple food allergy awareness guidelines.