Grilled Garlic Chili Oil Turkey and Turkey Bacon Fried Rice

This recipe uses leftover Grilled Garlic Chili Oil Turkey Thighs. I used to use regular (pork) bacon when I made fried rice. Bacon adds a nice smoky flavor to any dish, but now that I more conscience about adding saturated fat to dishes, I use turkey bacon in its place. The taste is not quite the same as the pork bacon, but turkey bacon is healthier for you while providing similar flavor (I just use more). If you’ve looked at any of my other fried rice recipes, you’ll find a common theme– they are recipes to use leftovers. So when I go out to eat at restaurants, I rarely order fried rice!

Enjoy!

Ingredients

½ lb.	250 g.	Grilled garlic chili oil turkey thigh meat, cut into ½-inch (15 mm.) pieces. Recipe can be found here.
3 slices	3 slices	Turkey bacon, cut into ½-inch (15 mm.) pieces
¼ lb.	125 g.	Yu choy (油菜, jau4 coi3), cut into ½-inch (15 mm.) pieces
2 cup	500 ml.	Leftover cooked rice (飯, faan6)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
2	2	Eggs (雞蛋, gai1 daan6)
2	2	Red serrano chili peppers (指天椒, zi2 tin1 ziu1), to taste and cut into ½-inch (15 mm.) pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces
2 Tbs.	30 ml.	Lee Kum Kee brand premium oyster flavored sauce (蠔油, hou4 jau4) or equivalent
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
		Oil for cooking

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Instructions

Lee Kum Kee Brand
Premium Oyster
Flavored Sauce
(蠔油, hou4 jau4)

1. Take the eggs and the leftover cooked rice out of the refrigerator at least one hour before cooking. Break up any clumps of rice, ideally you want to have each rice grain separated, and add the ground white pepper.
2. The recipe for the Grilled Garlic Chili Oil Turkey Thigh meat can be found here. Remove the meat from the thigh and cut into ½-inch (15 mm.) pieces.
3. Cut the turkey bacon slices into ½-inch (15 mm.) pieces.
4. Wash and cut the yu choy into ½-inch (15 mm.) pieces.
5. Wash and cut the red serrano chili peppers into ½-inch (15 mm.) pieces.
6. Wash and cut the green onions into ½-inch (15 mm.) pieces.
7. Heat the wok over medium heat before adding oil and then the eggs. Scramble the eggs as the wok heats up and then place the scrambled eggs into a bowl.
8. Reheat the wok over high heat before adding the turkey bacon to the wok. Stir fry the bacon pieces and then add the red chilies. Stir fry the ingredients until the bacon is brown and add the turkey thigh pieces. Stir fry the ingredients until the turkey thigh pieces are brown and then set aside in the bowl with the eggs.
9. Reheat the wok over high heat before adding the yu choy to the wok. Stir fry the yu choy and remove it to the bowl with the turkey.
10. Reheat the wok over high heat before adding oil and then the cooked rice and ground white pepper. Stir fry the rice, breaking up any remaining clumps, and then add the green onions and the contents of the bowl containing the turkey to the wok. Stir fry the ingredients together before adding the oyster sauce and sesame oil, and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.