Photo Credit: Stephanie Le, via saveur.com
Throughout this fall and winter, Whole Foods Market and Saveur are partnering with Blog Awards winners and finalists for In Good Company, a series of culinary exploits from discovering new beers and sparkling wines to meeting local farmers and foragers. This week, we’re spotlighting Stephanie Le of I am a Food Blog, which features dishes inspired by her favorite restaurants, takeout or just whatever is in the fridge.
Soon you’ll likely have more leftovers than you know what to do with. In Stephanie Le’s aptly titled blog post Turkey Fried Rice with Sriracha and Kabocha, she offers a delicious solution. The best part? You can make the dish entirely with leftovers.
Get the recipe for Turkey Fried Rice with Sriracha and Kabocha, check out Stephanie’s top tips for fried rice below, and grab some Ninja Squirrel Sriracha. (This hot sauce is organic and Non-GMO Project Verified, with a slightly garlic-forward and vinegary flavor but yet it's not too spicy. And it’s only available at Whole Foods Market.)
4 Tips for Fried Rice:
Using old, cold rice is key. Cold rice tends to clump up, but for fried rice you want the rice to separate into individual kernels. Before starting your fried rice, break up the rice by wetting your hands and gently breaking up the cold clumps into individual grains.
Add chopped roast turkey or roast vegetables.
Make sure you have all of your ingredients prepped and ready to go; one of the keys to fried rice is heat and speed.
It may not be traditional, but if you don’t have a wok, I recommend frying rice in a non-stick skillet as opposed to an uncoated frying pan.
Hungry for more twists on Thanksgiving leftovers? Here are a few of our favorite recipes.
What are you making with your Thanksgiving leftovers?