Turkey Fried Rice with Crushed Potato Chips
“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.
June 2012