By Barbara Huber
Makes 4 servings
4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 pound ground turkey
1 bunch scallions, white and green parts sliced thinly, separated
5 cups leftover cooked rice (Freezer technique if fresh rice: lay on sheet pans, allow to dry out)
1/3 cup chopped dried cranberries
2 tablespoons soy sauce
1/2 teaspoon white pepper
Kosher salt, if needed
Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide onto a paper towel-lined plate; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the turkey and the white parts of the scallions and cook through, breaking up any large chunks, about 5 minutes. Add the rice and cranberries and toss thoroughly until heated through. Add the soy sauce, white pepper, and reserved eggs; toss. Correct the seasonings, add salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.
From the all-new fifth season of Ming Tsai's public television show, Simply Ming.