3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 pound ground turkey
1 bunch scallions, white and green parts sliced thinly, separated
5 cups leftover cooked rice*
2/3 cup chopped dried cranberries
2 tablespoons soy sauce
1/2 teaspoon white pepper
Kosher salt, to taste
Canola oil, for cooking
Heat a wok or large nonstick skillet over high heat. Add oil and swirl to coat the pan very well. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide onto a paper towel-lined plate; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add oil to lightly coat and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the turkey and the white parts of the scallions and cook through, breaking up any large chunks, about 5 minutes. Add the rice and cranberries and toss thoroughly until heated through. Add the soy sauce, white pepper and reserved eggs and toss. Correct the seasoning if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.
*If you only have fresh rice, use the freezer technique: spread cooked rice on sheet pans and allow to dry out in freezer for about 2-3 hours.