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The secret to good fried rice is starting with cold cooked grains. Leftover rice from the night before works great and this is a great way to use up some of that leftover turkey.

Ingredients

• 2 tablespoons canola oil
• 1 tablespoons sesame oil
• 2 eggs, beaten
• 1 bunch scallions, roughly chopped
• 1 small onion
• 1 teaspoon of finely chopped ginger
• 1 tablespoon of finely chopped garlic
• 1 cup leftover turkey, pork, chicken, or beef, diced
• 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
• 4 cups cold cooked white or brown rice
• 4 tablespoons soy sauce
• Salt and pepper to taste

Preparation

In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Add the eggs, scallions a pinch of salt and pepper. Cook, breaking up the eggs with a spoon until
they are lightly browned. Stir in the meat, onions,
garlic, ginger, vegetables, rice, and the remaining canola oil and
sesame oil. Increase heat slightly and cook until the rice is
crispy, about 5 minutes. In a small bowl, combine the soy sauce
with 2 tablespoons of water. Pour the mixture over the rice.
Continue cooking, stirring occasionally, until the rice has
absorbed all the liquid, 3 to 5 minutes. Season with the salt and
pepper and serve, with extra soy sauce on the side.

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