Tatsoi Fried Rice with Turkey
Farm share tatsoi quickly cooked with leftover turkey and egg in a fast & easy fried rice.
Tatsoi was a new vegetable in the farm share box last season. I'm delighted to realize that after 9 years of enjoying Community Supported Agriculture (CSA) farm shares I am still surprised by the contents of the box. [We start year 10 in a couple of months!]
I followed Tip #1 of my Five Tips to Feed Your Family from the Farm Share and made something familiar--fried rice. Usually when I prep cabbage type vegetables for stir frying I'll chop the thicker stems to cook with the onions, and add the sliced leaves later in the process. Not so complicated with tatsoi.
We've had tatsoi in the farm share box both as a bag of leaves and as an entire head. [The head is more photogenic.] Either way I just rinsed the individual leaves and tossed them into the skillet--no extra chopping necessary.
I like to repurpose leftovers into a new meal, so I used a hunk of leftover turkey breast--though you could use chicken, ham, beef, pork, tofu or additional egg for protein. I'd be lying if I said the rice was leftover--I had my daughter start the rice cooker at lunchtime so I could come home and chill the cooked rice before I needed it at dinner--starting with cold cooked rice helps the grains to remain separate in a fried rice. Lately I've
|She's stealing the food while I'm trying to photograph it!|
For other recipes using Tatsoi . . . well this is the first one for this blog. I suppose I should add a Tatsoi category to the Visual Recipe Index by Ingredient at some point, though all I've done with it so far is fried rice. Over and over. In the meantime, I'd recommend hitting the Bok Choy Recipes Collection or the Cabbage Recipes Collection.
Tatsoi Fried Rice with Turkey (serves 4 to 6)⅔ cup turkey stock (chicken or vegetable stock would also substitute)
2 to 3 Tablespoons hoisin sauce
1 Tablespoon soy sauce
2 to 3 Tablespoons vegetable oil, divided
2 eggs, beaten
1 medium onion, chopped (about ½ to ¾ cup)
1 large head tatsoi (or 1 gallon bag of loose leaves)
2 cups cubed cooked turkey meat (I had breast)
3 cups cold cooked rice
In a small bowl, combine turkey stock, hoisin sauce and soy sauce. Use 2 tablespoons of hoisin sauce if you're not sure about it, use 3 if you're a fan. Set aside. Preheat a large skillet over medium heat, and add a tablespoon of oil. Pour the beaten eggs into the center of the skillet and let them cook for a minute or two until the bottom is set. Lift up the egg from one side, allowing any liquid egg to be pushed off the side to cook, then work your way around the egg repeating this lift until all of the liquid has been pushed off the egg. Flip the egg over and briefly cook, about a minute, until set. Chop the egg into chunks and set aside. Add remaining oil to the skillet, turning up the heat to medium-high, and sauté the onion for 3 to 5 minutes until it starts to soften. Add the tatsoi, turkey, and rice and toss together in the skillet until combined. Return chopped egg to pan, pour seasoned stock over everything, and stir until heated through and stock thickens to glaze the vegetables, about 3 to 5 minutes.
Serve hot with extra soy sauce, or hoisin sauce if it floats your boat.