When you see a recipe that includes potato chips as a garnish, you don’t have a choice. You make it. And I don’t even like potato chips.
There is, however, something trendy about using junk food in gourmet or (like mine) normal weeknight meals. This trend continues on shows like Top Chef and inside the doors of Momofuku Milk Bar.
Here, the potato chips add two key elements: crunch and salt. Sprinkled on top of your lean meat mixed with rice and seasonings – egg to hold it together, green onions for color – it’s a nice first flavor as you bite down. Honestly, it doesn’t dramatically change the dish, but it’s fun. And you better bet your kids will try this if they see potato chips are involved.
Adapted from a former Top Chef himself, Angelo Sosa…
Turkey Fried Rice with Potato Chips
Ingredients (serves 4):
- 3 T canola oil
- 2 T minched fresh ginger
- 1 T minced garlic
- 1 T minced lemongrass bulb
- 4 oz. ground turkey
- 1/2 tsp salt
- 2 large eggs, beaten
- 2 C. cold cooked rice (I used brown rice)
- 1/4 c. soy sauce
- 1 T toasted sesame oil
- 4 scallions, thinly sliced
- 1/4 c. chopped mint
- 1/2 c. plain potato chips, crushed
- Sriracha hot sauce, for serving
Heat large saute pan or wok until very hot. Add oil, ginger, garlic and lemongrass and saute 1 min. Add turkey and salt and stir-fry until turkey is just cooked through, about 3 min.
Push turkey to side and add eggs, cooking until just set. Add rice and stir-fry until heated through, 3 min. Add soy sauce and stir until absorbed, about 2 min. Stir in sesame oil and transfer fried rice to bowls.
Top with green onions, mint, crushed potato chips and Sriracha to taste.
Enjoy, friends! xoxo