TURKEY FRIED RICE
Faster than take-out, serve up veggie-packed fried rice that starts with healthy brown rice.
Provided by Pillsbury Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook rice in water as directed on package.
- Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
- In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
- In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.
Nutrition Facts : Calories 510, Carbohydrate 86 g, Cholesterol 145 mg, Fat 1, Fiber 10 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 1/4 Cups, Sodium 1890 mg, Sugar 5 g
PEANUT TURKEY FRIED RICE
Generally, fried rice is a dish made with leftover rice from the day before, which serves as a nice base for a catch-all meal. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside., In the same skillet, cook turkey and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through.
Nutrition Facts : Calories 408 calories, Fat 19g fat (4g saturated fat), Cholesterol 144mg cholesterol, Sodium 1067mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
LEFTOVER TURKEY FRIED RICE
Quick, easy turkey fried rice. It conquers that need for something "different" after a day of roasted turkey and the fixin's.
Provided by LBURDICK
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Coat a large pan with cooking spray. Add onion and saute over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
- Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 25.9 g, Cholesterol 107.6 mg, Fat 10.4 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 4.1 g, Sodium 395.3 mg, Sugar 1 g
FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
- Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
TAIWANESE TURKEY RICE
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.
Provided by Clarissa Wei
Categories Thanksgiving Dinner turkey Green Onion/Scallion Ginger Anise Shallot Garlic Sake Soy Sauce Rice Peanut Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- Turkey:
- If using a raw turkey breast, sprinkle turkey all over with salt; place on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 6 hours and up to 1 day. (This will result in tender, flavorful meat.)
- Place turkey, scallions, ginger, and star anise in a stockpot. Pour in water to cover turkey by 1". Bring to a boil, then reduce heat and simmer, skimming foam from surface as needed, until an instant-read thermometer inserted into thickest part of breast registers 150°F, about 75 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle (internal temperature should rise to 165°F while the turkey cools).
- Strain stock through a fine-mesh sieve into a large heatproof bowl; discard solids. Pour 3 cups stock into a large heatproof measuring glass and set aside for sauce; reserve remaining stock for another use.
- Shred turkey with a fork or your hands, removing and discarding skin (or shred along with meat if you prefer).
- If starting with leftover turkey: Preheat oven to 350°F. Spread turkey in an even layer on a rimmed baking sheet, drizzle stock over, and cover tightly with foil. Cook until warmed through, about 15 minutes.
- Sauce:
- Heat lard in a medium saucepan over medium-low. Add shallots (it will not look like enough fat at first) and cook, stirring often, until softened into a single layer, then continue to cook, stirring occasionally, until golden brown, 20-25 minutes total. (Shallots will crisp as they cool.)
- Drain shallots in a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain; set aside. (You don't need to salt them.) Heat shallot fat in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant and just starting to color, about 3 minutes. Add michiu, soy sauce, sugar, 2 tsp. white pepper, and reserved 3 cups stock (if you are using leftover turkey, use chicken broth instead). Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is reduced by half and glossy, about 25 minutes. Taste and add up to 2½ tsp. more white pepper if desired.
- To serve, divide rice among shallow bowls and pile shredded turkey over. Spoon 2-3 Tbsp. sauce over each bowl and top with reserved fried shallots.
TURKEY FRIED RICE
"My husband, our two young sons and I enjoy this deliciously different fried rice dish," relates Lorna Plett of Riverton, Manitoba. "The brown rice makes it extra nutritious...and it's a great way to use up leftover cooked turkey."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed and rice is tender. Remove from the heat; cool. Cover and refrigerate overnight., In a small bowl, combine turkey and soy sauce; cover and refrigerate. In a large nonstick skillet, cook and stir the egg over medium heat until completely set. Remove and set aside. , In the same skillet, saute the onion, green pepper and celery in oil until tender. Add rice and turkey; cook and stir over medium heat for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2 minutes. Serve immediately.
Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 994mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
PEANUT FRIED RICE
A big part of healthy cooking includes the quality of the ingredients you choose. Look for low fat and low sodium items, but above all, look for organic and natural foods. Or, grow your own! This version of fried rice is chock full of nutrients, especially vital minerals.
Provided by D Rusak
Categories Rice
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix sauce (last 7 ingredients) together in a blender so it's ready to go.
- Saute broccoli and carrots in 2 tbsp of water for 3-4 minutes.
- Add leek and pepper and cook 1-2 minutes.
- Add peas and greens and cook 1-2 minutes.
- Add rice, seeds, and nuts, and cook 1-2 minutes, stirring constantly.
- Add sauce. Cook 1-2 minutes, stirring constantly, then serve.
Nutrition Facts : Calories 725.5, Fat 26.4, SaturatedFat 3.7, Sodium 460.9, Carbohydrate 104, Fiber 8.9, Sugar 6.3, Protein 23.5
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