- 3 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon minced lemongrass, tender inner white bulb only
- 4 ounces 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
- Asian-style hot sauce, such as Sriracha, for serving (optional)
How to make this recipe
- Heat a wok until very hot. Add the vegetable oil, ginger, garlic and lemongrass and stir-fry over high heat until fragrant but not browned, about 1 minute. Add the ground turkey and salt and break up the meat into small clumps. Stir-fry until the turkey is just cooked through, about 3 minutes.
- Make a well in the center of the ground turkey. Add the eggs and stir-fry over high heat until just set into large curds, about 2 minutes. Add the rice and stir-fry until heated through and the grains are separated, about 3 minutes. Add the soy sauce and stir-fry until absorbed, about 2 minutes. Stir in the sesame oil and transfer to bowls. Stir in the scallions and mint and garnish with the potato chips. Serve with hot sauce.
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