We tried this recipe: https://www.vietworldkitchen.com/blog/2015/05/fried-rice-tips-curry-recipe.html Our modifications: first, using a large nonstick frying pan, we browned 1 cup chopped, roast turkey in 1 tsp vegetable oil, then seasoned lightly (about ½ tsp) with Maggi Seasoning, and then set aside. Second, we added 2 tsp vegetable oil, then sauteed chopped raw vegetables (1.5 celery stalks, 2 small-medium multicolored carrots, and 1 medium shallot) until fragrant. We folded in the seasoned, browned turkey and 2 cloves chopped garlic, and then we added McCormick’s curry powder (initially 1 tsp, but ultimately 1 Tbsp) and about ½ tsp salt. Third, we mixed 2 eggs with 1 Tbsp milk, then scrambled in a separate pan. We added the scrambled egg to the larger mixture, and then we added butter (initially ½ Tbsp, but ultimately 2 Tbsp total) on medium-high heat. Then we folded in 3 cups cooked jasmine rice (we followed Andrea Nguyen’s directions on cooling the rice on a baking sheet, but we refrigerated for only 1 hour), which we browned in the sizzling butter. We tossed in ½ cup frozen peas (defrosted), and then served. (Nov. 2020)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 