Turkey Porridge with Simple, Stir-Fried Tomatoes

Made this delicious turkey porridge with leftover turkey from Christmas, along with a wonderfully savory tomato stir-fry. Absolutely satisfying! ❤️

Note: This is an approximation recipe where you could do no wrong (sorry, no exact measurement this time – both the turkey and tomatoes were leftovers, I just used them all).

Rinse and place about 1 cup uncooked rice (I love using Jasmine broken rice for porridge) in a large pot. Fill pot 3/4 full with water along with 3 heaping spoons (I use a regular eating spoon) of Better Than Bouillon Chicken Base. Alternatively, you can use chicken broth or water and chicken bouillon cube and nobody would know any better. :) Bring rice mixture to a boil over high heat, then reduce heat and simmer until rice has broken down and porridge has reached the desired consistency. Add leftover turkey (I had maybe 2 to 3 cups shredded turkey meat) and season with salt if necessary (I did not). Serve hot or warm with varied porridge add-ins such as roasted peanuts, chopped green onions, salted spicy radish, or a simple tomato stir-fry as I did here.

Stir-Fried Tomatoes
Heat 1 to 2 tablespoons oil in a medium or large nonstick skillet over medium-high heat until shimmering. Add 1 small onion (that has been cut into wedges or sliced) and cook until fragrant and light golden brown, stirring constantly. Add halved, cherry tomatoes (about 3 cups maybe) and light soy sauce and oyster sauce (about a couple of tablespoons each). Continue to stir-fry until tomatoes are slightly cooked and somewhat soft but are still holding their shape. Plate and serve.

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