Leftover Thanksgiving Fried Rice Recipes

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LEFTOVER TURKEY FRIED RICE



Leftover Turkey Fried Rice image

Leftover turkey fried rice with turkey, fluffy rice, scrambled eggs, vegetables, and classic Asian seasonings is a one skillet meal made in just 10 minutes.

Provided by Sam | Ahead of Thyme

Categories     Rice

Time 15m

Number Of Ingredients 16

1/2 tablespoon vegetable oil
1/2 cup onions, finely chopped (approximately half an onion)
1 teaspoon garlic, minced
1 small jalapeño pepper, sliced (optional for a spicy kick)
1 + 1/2 cups leftover cooked turkey, shredded or cubed into 1/2-inch thick pieces
2 eggs
3 cups white rice, cooked
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 teaspoon vegetable stock powder
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 cup carrots and peas vegetable mix, frozen
1/2 tablespoon green onions, finely chopped
1 teaspoon white sesame seeds (for garnish)

Steps:

  • Heat oil in a large wok or skillet over medium high heat for 2 minutes until sizzling and hot. Add onions and garlic and sauté for 2 minutes until fragrant. Stir in jalapeño (if using).
  • Add shredded or cubed turkey and stir to combine, about 1 minute. Move the turkey mixture to one side of the skillet and add eggs to the empty space in the skillet. Stir the eggs until scrambled and cooked through, yet still tender, about 1 minute. (The eggs should be springy and bright in colour, and not too dry at this stage). Stir to combine all ingredients together.
  • Add cooked rice and all seasoning including soy sauce, sesame oil, vegetable stock powder, white pepper, salt and black pepper. Stir well to combine, about 2 minutes. If the rice is not soft enough, add up to 1/4 cup of water to soften it.
  • Add carrots and peas, and stir fry for 2 minutes while evenly mixing and distributing the ingredients. Then, stir in green onions.
  • Serve hot on a plate, and sprinkle sesame seeds on top.

Nutrition Facts : ServingSize 1 cup, Calories 266 calories, Sugar 1 g, Sodium 1075.3 mg, Fat 5.6 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 1.6 g, Protein 15.2 g, Cholesterol 93.8 mg

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