Leftover Turkey fried rice
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.
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.
Nutrition
Calories: 406kcalCarbohydrates: 40gProtein: 36gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 175mgSodium: 651mgPotassium: 253mgFiber: 3gSugar: 1gVitamin A: 2551IUVitamin C: 8mgCalcium: 55mgIron: 2mg
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