Recipe

Stir-fried rice with turkey and ham

Name: Stir-fried rice with turkey and ham
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup cooked white rice, preferably long grain; ½ onion; 2 crushed garlic cloves; 1 scallion stalk (green onion); 1 carrot; ½ yellow bell pepper; 2 chili peppers; 30 g fresh ginger; 200 g turkey breast; 150 g sweet ham; 50 g serrano ham; 100 g celery cut finely; 3 tablespoons oil; 2 tablespoons soy sauce; Salt, to taste; Pepper, to taste; Additional soy sauce, for serving

Wok stir-fried rice with turkey, ham and julienned vegetables: a Cuban leftover dish of Chinese heritage, ready in 30 minutes.

CiberCubaMarch 14, 2019

CiberCuba

Preparation15 min
Cooking15 min
Total time30 min
Servings4 servings
DifficultyEasy

Stir-fried rice is a very handy leftover dish in Cuba. It arrived in our cuisine as a legacy of Chinese immigrants, and is prepared in the wok, that deep and wide pan where many ingredients are mixed over high heat.

It is said that the use of the wok dates back about 2000 years in Chinese culture, and that stir-fried rice became popular from then on for being rich, nutritious and quick to make. Although this version seems complex due to the number of ingredients, it is tasty and easy to prepare.

Method

Wash and cut all vegetables into fine julienne or cubes. Also cut the sweet ham, serrano ham and turkey breast into cubes.
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Season the turkey cubes with salt and pepper and set aside.
Place the wok over high heat and add the oil. When hot, add the garlic and the ginger chopped very small, and stir-fry them.
Add the turkey cubes and stir to integrate well and perfume the meat.
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After 3 minutes, when the turkey starts to turn white, add the sweet ham, serrano ham, carrot, bell pepper, chili pepper and celery. Stir and stir-fry again.
3 minutes later, add the onion cut into fine julienne.
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Without stopping stirring, so that the heat is distributed well, incorporate the cooked rice little by little and mix well.
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Add the soy sauce and continue stir-frying until it is well integrated.
Taste and adjust salt. As soy sauce is very salty, do not add salt before this point.
Incorporate the scallion cut very finely, mix and let the rice rest for a couple of minutes.
Stir-fry one last time and serve freshly made, with soy sauce on the side if you wish.
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