I still have Thanksgiving leftovers, I’m not sure if you do or not. I wanted to do something different with them, so I made a Thanksgiving Leftover Fried Rice. It’s inspiration comes from Kimchi Fried Rice (which I make often with old rice) and from a dish at bar in K-town called Beirgarten. They serve “German Fried Rice” which sounds strange, but it’s slathered with gravy and is to die for.
It’s quite easy to make. I used some frozen peas and diced up some baby carrots it’s all I had in the fridge, though frozen carrots work well as do regular carrots. I minced a garlic clove because I was out of onions, though I would have added half a small onion. And I roughly chopped up some leftover turkey.The recipe is loose, and you could omit any of these things or add other veggies
Heat up some vegetable oil in a skillet. Add garlic and cook for 30 second. Add carrots and peas and cook for another minute or so. Add the turkey and cook until warm. Make sure to keep stirring so nothing sticks.
Add cooked rice. I always use old rice. It tends to fluff up really well when it get cooked with the oil. Once I was desperate for Kimchi Fried Rice and I used fresh rice and it was a mushy mess. Make sure to break apart the large chunks of rice and mix around. Add a few drops of sesame oil and mix well. It should look something like this:
Depending on the dryness of the rice and the heat of the pan, add vegetable oil accordingly. Once it’s throughly mixed let it sit and cook for a little while. In a cast iron skillet it’ll get this nice crisp on the edge. It doesn’t need to cook for more than 5-10 mins.
I served it with lots of gravy on top, along with some cranberry sauce and mashed potatoes. You know, everything that you love mixing together on Thanksgiving day. On Andrew’s I added a fried egg– I tasted his and the egg is a must. The only reason I skipped is because I’m going to eat bibimbap tonight and I didn’t want to have two fried eggs in one day. You know, I’m taking it easy….