Description
Transform your leftover turkey into a delicious meal with Japengo Restaurant’s famous fried rice recipe, featuring chilled cooked rice, oyster sauce, and a medley of vegetables.
Ingredients
Scale
- 1 oz. canola oil
- 1 1/2 Tablespoons garlic, chopped
- 1 oz. mushroom soy sauce
- 2 oz. onion, small dice
- 2 oz. green peas (iadd frozen peas from package)
- 1 oz. corn kernels
- 2 oz. oyster sauce
- 1 teaspoon green onions, chopped
- 6 oz. ground dark meat chicken ( substitute chopped cooked turkey here)
- 1/2 Tablespoons ginger, minced
- 1 oz. red bell pepper
- 1 oz. shiitake mushrooms,sliced thin
- 10 oz. rice, long grained, cooked and chilled overnight
- 2 oz. eggs , scrambled, cooked and diced
- black pepper to taste
- 1 teaspoon cilantro, chopped fine for garnish
Instructions
- Heat a wok or large skillet over high heat and add the canola oil.
- Add the chopped garlic and minced ginger, stirring constantly for about 30 seconds until fragrant.
- Add the onion and cook for 2-3 minutes until the onion is soft and translucent.
- Stir in the mushroom soy sauce, green peas, and corn kernels, cooking for another 2 minutes.
- Add the chilled cooked rice, breaking up any clumps with a spatula, and stir to combine all ingredients well.
- Pour in the oyster sauce and mix thoroughly to ensure the rice is evenly coated.
- Finally, add the shredded leftover turkey, stirring until the turkey is heated through, about 2-3 minutes.
- Serve immediately while hot.
Notes
Use chilled cooked rice for the best texture. Feel free to customize with additional vegetables or proteins. This dish is a great way to use up leftovers. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 850 mg
- Fat: 15 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 60 mg