How many turkey sandwiches did you eat this week? Be honest! We actually didn’t have any bread at home so our leftovers were literally eaten exactly the way we had it on Thanksgiving (and, still delicious!) but today we finally ran out of the sides dishes. You know, no more mashed potatoes, squash, green beans…etc…what we had left was the funny little bits of turkey (you know those, perfectly good little dark and white meat pieces but they aren’t in one big attractive slice!).
So I thought a rice bowl with tons of crunchy greens, saucy turkey, and a runny egg (my favourite!) would be a nice change after a few days of repeated thanksgiving dinner. It’s definitely a fresher taste and warms your belly at the same time!
Happy lunch time for me! I’ll probably make this for dinner for the rest of them fam! What you can do is chop up a bunch of veggies and let everyone load up their own bowls with what they want!
what you need:
- left over turkey and gravy
- rice (I cooked up some white and brown), about 1/2 cup per person.
- shanghai or baby boy choy (about 2-3 per person)
- mini cucumbers (1 per person)
- green onion and cilantro
- egg (1 per bowl)
what to do:
- If your turkey is in big slices, chop up roughly to bite size pieces or shred it with two forks (think pulled pork texture). Reheat it with your gravy in a saucepan on medium low heat (if you’re low on gravy, use chicken stock or some other broth to make it more saucy).
- Cook rice!
- Wash bok choy thoroughly (it can be very sandy inside so make sure you tear off each leaf from it’s bulb and wash well). Also wash the rest of your veggies.
- Chop greens up into small bitesize pieces.
- When ready to serve, poach or fry eggs so that the yolk remains runny (over easy).
- Assembly -put rice at the bottom of your bowl – then top with turkey gravy mix, egg, and lots of greens. Garnish with cilantro and green onion.
- Poke the egg to break yolk and mix everything to get a bite of all ingredients while eating. Enjoy!