Sunday, January 11, 2009
Food, Recipes
Asian persuasion
Turkey-fried rice at Village Tavern
Photos/TRGI grew up in the Philippines, so I really appreciate Asian cuisine—not only for its taste, but also because it reminds me of home. In addition to being part of my culture, dishes like fried rice are easy to make and create a filling and flavorful meal. And as the corporate executive chef of Village Tavern, I love combining some of my unique cultural inspirations with classic American fare to produce a diverse menu full of new twists on old favorites.
With onions, and red and yellow bell peppers, my Asian turkey-fried rice has just the right amount of flavor to spice up a typical turkey. By incorporating egg and either shredding or dicing the meat, you can achieve the texture of an authentic Asian rice dish that’s worlds away from the traditional bird and dressing in both presentation and taste.
Beat and scramble the eggs with kosher salt first, and set them aside while preparing the rice mixture. Then, in a deep frying pan over medium heat, start the stir-fry by sautéing the oil and garlic until golden brown. This beautiful color is one of my favorite aspects of any fried rice recipe.
Another thing I love about this particular recipe is the simplicity of each step. After sauteeing the garlic and oil, toss in the bell peppers and celery, and cook these ingredients together for one minute. Add in the diced or shredded turkey and cook for two minutes. Finally, toss in the rice and break up any clumps. From this recipe, it’s easy to see that making a stir-fry is really quite an easy process.
After the rice is warmed all the way through, which usually takes about two minutes, it’s time to add the sauces. The soy and oyster sauces add the most unique flavor. The scrambled egg and green onions go in next, and the combination cooks until the green onions begin to wilt.
Now simply serve, and enjoy. I think this dish is flavorful enough all by itself, but it easily becomes an elegant meal when paired with wine. Pairing wines with Asian-inspired dishes is always an exciting experience, as Asian food tends to challenge even the most skilled sommeliers. The challenge arises partly from the fact that many bold Asian flavors, like soy sauce, fall in the recently established fifth flavor group called umami, which labels savory tastes. Foods that hit this part of the palate call for stronger wines; those with an overly fruity presence, like riesling or a berry shiraz, could work well with Asian turkey-fried rice, depending on your personal taste. SP
Mary Grace Viado is the corporate executive chef at Village Tavern. 11555 Rainwater Dr. Alpharetta. 770-777-6490. www.villagetavern.com.
ASIAN TURKEY-FRIED RICE
Ingredients:
- 1 tablespoon vegetable oil
- 2 whole eggs, beaten
- 1/8 teaspoon kosher salt
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- ½ cup onion, diced ¼-inch
- ¼ cup red bell pepper, diced ¼-inch
- ¼ cup yellow bell pepper, diced ¼-inch
- ¼ cup celery, diced ¼-inch
- ½ pound turkey, shredded or diced ½-inch
- 4 cups cold cooked long-grain white rice, crushed gently to break up clumps
- 1 ½ tablespoons soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon black pepper, coarsely grinded
- ½ cup green onions, sliced 1/8-inch on a bias
Instructions:
Pre-heat a small non-stick pan over medium-high heat. When pan is hot, add beaten eggs, season with kosher salt, and scramble eggs until it’s done. Set aside.
Pre-heat deep frying pan over medium-high heat. When pan is hot, add the oil and garlic, sautée until golden brown.
Add onions, red and yellow bell peppers, and celery. Cook for one minute. Add turkey, and cook for two minutes. Add the rice, breaking up any remaining clumps and stir-fry until heated through, about two minutes. Add the soy sauce, oyster sauce and black pepper; stir-fry to combine thoroughly. Add scrambled egg and ¼ cup sliced green onions, and cook until the scallions begin to wilt. Transfer the rice to a serving plate.
Garnish with the remaining ¼ cup sliced green onions.