Instructions

Combine the rice and water in a small pot, bring to a boil over high heat, then cover and simmer on low for 12 minutes.

While the rice cooks, thinly slice the green onions, keeping the whites and greens separate.

Peel and grate the ginger, mince the garlic, and dice the turkey into small bite-size pieces.

Crack the eggs into a small bowl and beat them with a fork until no streaks of white remain.

Once the rice is tender, spread it on a large rimmed baking sheet and let it steam dry for 5 minutes.

Heat half the oil in a 12-inch nonstick skillet over medium-high heat until shimmering, about 2 minutes.

Pour in the eggs and scramble 1 minute until just set in soft curds, then slide them onto the edge of the rice.

Add the remaining oil, the scallion whites, ginger, and garlic, and stir-fry 30 seconds until fragrant.

Add the turkey, carrots, and frozen peas and stir-fry 3 minutes until the peas are bright and the turkey is steaming hot.

Add the rice and eggs, press the rice flat, and let it sizzle undisturbed for 1 minute before tossing, twice.

Drizzle in the soy sauce, sesame oil, and white pepper and toss until every grain is evenly coated and glossy.

Scatter the scallion greens over the top and serve right away.

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Ginger Turkey Fried Rice with Peas & Scallions