Turkey fried rice is a quick and flavorful way to transform leftovers into a satisfying meal. Perfect for using up leftover turkey roast, this easy fried rice recipe combines simple ingredients for a dish the whole family will enjoy.
Easy leftover turkey fried rice recipe
Turkey fried rice is one of my favorite ways to use up leftover turkey roast. It's a versatile dish that comes together in no time and is ideal for those busy weeknights or lazy weekends after the holidays when you need something quick and delicious.
Like Turkey noodle soup, this recipe is the perfect example of a simple meal that's super easy to make and can full of flavor.
Recipe Highlights
Quick and easy: This turkey fried rice recipe is ready in under 30 minutes, perfect for busy days.
Budget-friendly: It’s a great way to repurpose leftover turkey roast, minimizing food waste.
Customizable: Swap out vegetables or add extras like eggs to suit your taste.
Family favorite: This dish is always a crowd-pleaser at the dinner table.
Ingredients
- Cooked rice
- Leftover turkey
- Avocado oil
- Sesame oil
- Soy sauce
- Onions
- Onion powder M
- Minced garlic
- Garlic powder
- Eggs
- Frozen vegetables
- Spring onions (green onions)
- Sesame seeds (optional)
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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How to make turkey fried rice
Prep the Rice: Cook rice ahead, cool completely, and refrigerate for 4 hours or overnight to dry out.
Cook Eggs: Scramble beaten eggs in a large skillet with ½ tablespoon oil over low heat, then set aside.
Heat Turkey: Sauté leftover turkey in the skillet with a little oil over medium-high heat for 4-6 minutes, then set aside.
Sauté Aromatics: Cook diced onions in the skillet with oil for 2-3 minutes until soft, then add garlic and cook 1 minute until fragrant.
Add Vegetables: Stir in thawed mixed veggies and cook for 2-3 minutes until heated through.
Combine: Mix in chilled rice, turkey, eggs, and green onions. Toss to combine.
Season: Drizzle with soy sauce and sesame oil, season with white pepper, onion powder and garlic powder, then stir. Cook for 5-10 minutes until hot.
Garnish: Top with sesame seeds and green onions, then serve.
What to serve with this recipe
Spring Rolls: Crispy appetizers to complement the soft texture of the rice.
Simple Salad: A fresh green salad balances the rich flavors of the turkey fried rice.
How to store
Store leftover turkey fried rice in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or soy sauce to keep it moist. You can also microwave it in a covered dish, stirring halfway through.
More leftover turkey recipes
Make the most of your holiday leftovers with these ideas:
Leftover Turkey Stroganoff: Creamy, comforting, and loaded with flavor.
Turkey Noodle Soup: A warm bowl of nourishment perfect for chilly days.
Turkey cranberry Sandwiches: Quick and satisfying, ideal for lunch on the go.
Helpful Tips
- Day-old rice works best for fried rice as it prevents clumping.
- Use leftover turkey, chicken breasts, thighs, shredded rotisserie chicken, or turkey tenderloins.
- For a year-round option, cook and cool fresh turkey tenderloin, then add it when mixing in the rice and seasonings.
- Thaw frozen mixed veggies by rinsing in cool water and draining.
- Substitute mixed veggies with frozen peas and carrots if preferred.
- Avoid canned veggies as they can become mushy; fresh or frozen works best.
FAQs
Old rice is best however, you can use freshly cooked rice and let it cool completely, spread it out on a baking sheet to dry slightly before using.
Any cooked turkey works.
Absolutely! Swap turkey for tofu or more veggies for a plant-based version. It will no longer be a leftover turkey fried rice but rather it will be tofu fried rice.
More holiday recipes.
- Christmas chicken
- Air fryer Christmas tree cinnamon rolls
- Check out all our Home Cooked Recipes
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Leftover Turkey fried rice
Ingredients
- 4 cups cooked rice cooled and refrigerated for at least 4 hours or overnight
- 1 ½ tablespoons avocado oil (divided)
- 4 large eggs (beaten)
- 2 ½ Cups Leftover Turkey meat (chopped into bite sized cubes or shredded)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 ½ cups frozen mixed vegetables (thawed)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 spring onions (sliced)
- Sesame seeds (Optional for garnish)
Instructions
- Prepare the Rice: For the best fried rice texture, cook the rice ahead of time and allow it to cool completely. Refrigerate it for at least 4 hours or overnight to dry out and firm up.
- Cook the Eggs: Warm a large nonstick skillet over low heat. Once hot, add ½ tablespoon of olive oil and pour in the beaten eggs. Scramble gently until fully set, about 4-5 minutes. Remove from the skillet and set aside in a bowl.
- Heat the Turkey: Turn the heat to medium-high and add another ½ tablespoon of oil if needed. Toss in the leftover turkey and sauté for 4-6 minutes until warmed through. Transfer to a separate bowl and set aside.
- Sauté the Aromatics: In the same skillet, add a little more oil if necessary. Add the diced onions and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for about 1 minute until fragrant, stirring often to avoid burning.
- Cook the Vegetables: Mix in the thawed vegetables and sauté for 2-3 minutes, just until heated through.
Notes
- This recipe is perfect for leftover turkey, but you can also use leftover chicken breasts or thighs, shredded rotisserie chicken, or cooked turkey tenderloins.
- To enjoy this dish year-round, simply cook fresh turkey tenderloin, let it cool, and follow the recipe steps. Add the cooked meat when mixing in the rice and seasonings.
- To thaw frozen mixed veggies, place them in a bowl and run under cool water a few times, draining the water before cooking.
- If you prefer, you can substitute frozen mixed veggies (carrots, peas, corn, and green beans) with just frozen peas and carrots.
- Avoid using canned vegetables as they are soft from soaking in liquid and can turn mushy when cooked. While they work in a pinch, fresh or frozen veggies are highly recommended.
