Taiwanese Turkey Rice
Taiwanese Turkey Rice is the perfect use for your Thanksgiving turkey leftovers! This quick and easy recipe is bursting with flavor - from its rich, savory sauce to its crispy fried shallots. So skip the takeout tonight and enjoy this healthy, homemade meal that takes less than 30 minutes!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 shallots (thinly sliced; about 1½ cups)
- Frying oil
- 2-3 green onion (chopped; about 3 tbsp)
- ½ inch knob ginger (grated; about 1 tsp)
- 1½ cups low sodium turkey or chicken broth
- 1½ tsp white granulated sugar
- 3 tbsp low sodium soy sauce
- ½ tbsp Shaoxing wine
- Salt and pepper (to taste)
- 1 cooked turkey breast (shredded; about 3-4 cups)
- 2 cups cooked white rice
- Cilantro and green onion (for garnish)
Instructions
- 1
Fry the shallots. Pour 1-2 inches of frying oil into a heavy-bottomed pot or skillet. Heat to 275°F or if you don't have a thermometer, small bubbles should form around a wooden chopstick or spoon.
- 2
Drop the shallots and fry for 6-12 minutes, stirring often. Maintain a frying temperature of 225-275°F and keep an eye on them because they can burn very quickly. As soon as the shallots turn LIGHT golden brown, use a slotted spoon to transfer them to a paper-lined plate. Spread them out on a single layer and season with salt. Set aside.
- 3
Make the sauce. Transfer 2 tbsp of the shallot oil to a large skillet and heat over medium-high heat. When hot, add the green onion and ginger, cooking for 30 seconds until fragrant.
- 4
Pour in the broth, soy sauce, Shaoxing wine, sugar, ¼ tsp salt, and ¼ tsp pepper. Bring to a boil, then turn the heat down to let it simmer for 8-10 minutes, stirring often. Season to taste.
- 5
Assemble. Divide rice and shredded turkey amongst the 4 bowls. Spoon as much as sauce as you'd like, then top with fried shallots, cilantro, and green onion. Serve immediately.