Thanksgiving Leftovers: Stir-Fried Cauliflower & Broccoli Rice with Turkey

{"handle":"stir-fried-cauliflower-broccoli-rice-with-turkey","title":"Thanksgiving Leftovers: Stir-Fried Cauliflower & Broccoli Rice with Turkey","seoTitle":"Thanksgiving Leftovers: Stir-Fried Cauliflower & Broccoli Rice with Turkey","image":"https://images.ctfassets.net/vmuke7sdou62/2XihDrltxrri5iII8RFCfh/27197a58004f73606af60ad050aa403d/Thanksgiving_Leftovers__Stir-Fried_Cauliflower___Broccoli_Rice_with_Turkey.jpeg","ingredients":"

• About 2 cups cauliflower florets (about 1 small head), coarsely chopped
• About 1 1/2 cups broccoli florets, coarsely chopped (about 1 crown)
• About 6 tbsp. neutral-flavored oil (such as peanut, canola, or safflower)
• 8 oz. hen of the woods (maitake) mushrooms, pulled into thin strips
• 8 to 12 oz. roast turkey, chopped or pulled into bite-size pieces (2 to 3 cups)
• 1 carrot, peeled and shredded or cut into matchsticks
• 1 stalk celery with leafy top, chopped
• 2 large cloves garlic, chopped
• 1 1/2-inch piece of fresh ginger, peeled and grated or finely chopped
• 1 bunch scallions, whites thinly sliced and greens cut into 1-inch pieces
• 2 large eggs, lightly beaten
• ½ cup (loosely packed) fresh flat-leaf parsley or cilantro leaves, coarsely chopped
• 2 tbsp. fresh thyme, chopped
• About 1/4 cup tamari or soy sauce
• Juice of 1 lime (about 2 tbsp.)
• Sriracha or hot sauce, for serving

","preparation":"

Step 1

In a food processor, pulse the cauliflower until finely chopped. Transfer to a medium bowl. Repeat with the broccoli, then transfer to the same bowl.

Step 2

In a large skillet, heat 2 tbsp. oil, two turns of the pan, over high. Add the mushrooms. Cook, stirring often, until browned, about 7 minutes. Add the turkey. Cook, stirring often, until lightly browned, 2 to 3 minutes more. Transfer to a platter.

Step 3

In the same skillet, heat the remaining 4 tbsp. oil, four turns of the pan, over high. Add the cauliflower, broccoli, carrot, celery, garlic, and ginger. Cook, stirring often, until crisp-tender, 3 to 4 minutes. Mix in the scallions and the mushroom-turkey mixture. Off heat, add the eggs. Toss vigorously until coated, about 1 minute. Mix in the herbs, tamari, and lime juice. Serve in shallow bowls. Pass the hot sauce at the table.

","tags":"Rachael Ray In Season, Thanksgiving, Sides, Vegetables, Vegetarian, Fall","publishDate":"2021-11-21T04:00:00Z","status":"Publish","author":"Rachael Ray"}