by SustainablePantry
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my 2 recipes »
SustainablePantry's Notes:
Expand1 Onion, sliced Ask a question about this ingredient
2 cloves garlic, chopped Ask a question about this ingredient
1 tablespoon fresh ginger, peeled and chopped Ask a question about this ingredient
1 cup cabbage, shredded Ask a question about this ingredient
1 cup peanuts (raw or roasted) Ask a question about this ingredient
1 cup pineapple (fresh, frozen or canned) Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
4 scallions, chopped Ask a question about this ingredient
1 turkey drumstick, skin reserved and chopped, and meat shredded Ask a question about this ingredient
2 cups cooked rice (any rice will do, I prefer basmati) Ask a question about this ingredient
4 tablespoons high heat oil (safflower, canola, etc) Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
2 tablespoons toasted sesame oil Ask a question about this ingredient
Heat a large, heavy pan over high heat. Add 2 T high heat oil. Add onions, garlic, ginger and cabbage and sauté for 1-2 minutes, until they soften.
Ask a question about this stepAdd pineapple, peanuts, turkey and turkey skin and continue to cook for 2 minutes.
Ask a question about this stepAdd 2 T high heat oil, and add rice, stirring and frying for 2 minutes until the rice picks up some color. Add the soy sauce, sesame oil, and sriracha to taste; stir.
Ask a question about this stepMake a well in the middle of the pan, and add the eggs; then incorporate into the rice. Turn the heat off--the egg will continue to cook as you stir for another minute. Stir in the scallions.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
