“The key to great fried rice is starting with cooked rice that’s had time to cool and dry out, so it stays firm in the pan,” says chef Angelo Sosa. “You want it to mingle with other flavors yet maintain its integrity.” He makes his clever version with sautéed ground turkey, punched up with ginger and lemongrass and garnished with potato chips for crunch.
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 It
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.
German Riesling’s bright acidity and fruit make it a great foil for salty dishes like fried rice.
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