For a new spin on turkey leftovers, this dish steps outside the Thanksgiving-flavor-profile-box with a fresh, spicy, easy variation of the Thai dish, pineapple fried rice. This dish can just as easily be made with any other leftover meat or poultry, as well as tofu or tempeh. You might even already have some or all of the ingredients, which is a plus when you've already spent so much time and money on the actual Thanksgiving dinner! I used shredded drumstick meat below, but feel free to use cubed breast meat, if you prefer. —SustainablePantry
cloves garlic, chopped
fresh ginger, peeled and chopped
peanuts (raw or roasted)
pineapple (fresh, frozen or canned)
turkey drumstick, skin reserved and chopped, and meat shredded
cooked rice (any rice will do, I prefer basmati)
high heat oil (safflower, canola, etc)
toasted sesame oil
Sriracha (to taste)
In This Recipe
Heat a large, heavy pan over high heat. Add 2 T high heat oil. Add onions, garlic, ginger and cabbage and sauté for 1-2 minutes, until they soften.
Add pineapple, peanuts, turkey and turkey skin and continue to cook for 2 minutes.
Add 2 T high heat oil, and add rice, stirring and frying for 2 minutes until the rice picks up some color. Add the soy sauce, sesame oil, and sriracha to taste; stir.
Make a well in the middle of the pan, and add the eggs; then incorporate into the rice. Turn the heat off--the egg will continue to cook as you stir for another minute. Stir in the scallions.