Turkey fried rice recipe
Easy turkey fried rice uses leftover turkey, rice, frozen vegetables, and pantry seasonings. This leftover makeover dish is simple and delicious!
Servings: 6 servings
Ingredients
- 2 cups cooked turkey diced to small bite size cubes
- 3 cups cooked rice refrigerated and cold
- 2-3 bulb scallions diced and separate white and green parts
- 1.5 oz yellow onion chopped, quarter of 1 small
- 2 large eggs
- 1.5 tbsp avocado oil divided
- ½ tsp coarse sea salt plus more to taste
- ½ tsp garlic powder
- ¼ tsp white pepper
- 1 cup frozen mixed vegetables
- 1 tbsp coconut aminos or 0.5 tsp soy sauce
- 1 tbsp vegetarian oyster sauce optional
- Drizzle toasted sesame oil
Instructions
- Dice the cooked turkey to small bite size cubes. Set side the rice. Prepare the spring onions, yellow onions, and whisked the eggs.
- Preheat a large 12-inch saute pan (or wok) over medium heat until it feels warm when placing your palm near. Add 0.5 tbsp oil and pour in the eggs. Gently stir to make scrambled eggs for about 10 seconds then transfer the eggs out and set aside in a bowl.
- Add 0.5 tbsp oil to the pan and turn heat up to medium-high, add the onion and white scallion parts with a pinch of salt, saute for 10 seconds.
- Add in the rice little-by-little while using your hands to gently separate the rice grains (I wear a cooking kitchen glove to do this). By doing some, the rice grains are less likely to clump and therefore each grain cooks evenly. Turn heat up to medium-high.
- Use a wooden spoon or spatula to scoop the rice from bottom up and repeat the motion to toss the grains without smashing them. This scooping motion also helps the moisture to evaporate and keeps the rice grains crisp. You should hear the sizzling sound. If not, turn heat up a bit more.
- When you see the rice grains start popping, that means the grains are no longer wet, about 3-4 minutes, season the rice with salt, garlic powder, and white pepper, toss for 10 seconds.
- Turn heat up to high then add the frozen veggies and turkey, keep scooping and tossing for 2-3 minutes.
- Push the ingredients to the side of the pan, add the soy sauce and oyster sauce to the center of the pan. The sauce will immediate sizzle and create a nice aroma. Quickly toss everything to combine for 2-3 minutes. Add the eggs and use your patula to break up the eggs while tossing and scooping. The pan will be really hot so be careful as you cook.
- Turn off the heat. Drizzle with toasted sesame oil and garnish with green scallion parts. Serve warm.
Video
Notes
- Making great fried rice involves more than just using cooked, cold day-old rice. The order in which you add ingredients to the pan, the timing, and the temperature are also important.
- When adding cooked and refrigerated rice to the pan, use your hands to gently separate the rice grains as if you are sprinkling the grains into the hot pan. By doing some, the rice grains are less likely to clump and therefore each grain cooks evenly.
- You don't need a wok to make great fried rice. However, a wok imparts a nice smoky aroma called wok hei.
- Use the largest pan you have when making fried rice. The more cooking surface area, the crispier the rice grains will be.
- You need the pan very hot to keep the ingredients crisp and rice grains from becoming mushy or watery. This high heat is key to great fried rice.
- For store-bought gluten-free oyster sauce, check out my Chinese pantry staples for my recommendations!
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 28g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 415mg | Potassium: 241mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1648IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
