Ingredients
- Cooked rice
- 3 eggs
- Salt & pepper
- Oil
- 1/2 onion
- 2 minced garlic cloves
- 1/4 ” minced ginger piece
- 1/4 lb leftover turkey, cut into bite size pieces
- 1 diced carrot
- 2 tbs oyster sauce
- 2 tbs soy sauce
- 1 c. shredded cabbage
Preparation
Step 1
Heat a tablespoon of oil in wok on medium heat. Scramble eggs with a teaspoon of salt until frothy. Pour over hot oil in wok and stir. Cook until all egg is set. Remove from heat and set aside. Add onion, garlic and ginger to heat and stir fry until onions are translucent. Remove from wok and set aside. Add more oil and turkey, heat 1-2 minutes until golden brown and heated through. Stir in some oyster sauce to taste and remove from pan and set aside. Swirl the oil around to coat the sides. Add carrots, cabbage and the cooked onion, garlic and ginger to the wok with more oyster sauce if desired. Cook for a minute, stirring. Break up rice with a fork, then pour over vegetables, mix well. Add meat and stir more. Slice egg and add to rice, mix gently. Season with more oyster sauce and/ or soy sauce if desired.