1 cup thawed frozen peas
3 tablespoons olive oil
1-1/2 cups chopped leftover turkey
3 cups cooked cold rice
1/2 teaspoon salt or to taste
Chop the scallions and set them aside in a bowl. Place the peas in a measuring cup or bowl. Beat the eggs in a bowl and set aside. Heat 2 teaspoons of the olive oil in a wok or stir-fry pan over medium-high heat. Add the eggs and cook, stirring once or twice until they are set on the bottom. Turn the eggs over and cook briefly until firm. Dish out the eggs onto a chopping board, chop them and set them aside. Heat the remaining olive oil in the pan. Add the scallions and stir-fry for about 2 minutes. Add the rice and stir-fry to remove any clumps and to mix in the scallions. Add the peas and turkey and cook for another minute, stirring frequently to distribute the ingredients evenly. Add the eggs and salt and stir-fry for another minute or so.
Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.