Description
Add leftover turkey to Japengo Restaurant’s famous ” Japengo Fried Rice” recipe for a seasonal take on a Maui favorite. To cooked rice and oyster sauce add all of these ingredients or just your favorites.
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
- In hot work, heat up oil, add chicken, garlic and ginger.Cook chicken till golden brown about two minutes. ( If using cooked turkey leftovers instead of chicken wait until last to add and do not brown garlic and ginger.)
- Push ingredients up to the sides of wok and add mushroom soy sauce, red bell peppers,onions,carrots, green peas, shiitake mushrooms, and corn. Cooking/tossing all ingredients together for two minutes. Add in rice, oyster sauce and eggs. Cook/toss all together for two more minutes. Season w/ pepper, place in bowl and garnish with green onion and cilantro.