Turkey Fried Rice
Whip up Turkey Fried Rice for an unbeatable mix of crispy rice, tender turkey, and bold flavors. A drizzle of fish sauce and soy sauce takes it to the next level. Easy to make, delicious, and sure to impress your family and friends!
Servings: 4 servings
Calories: 608kcal
Ingredients
- 4 cups cooked white rice made the day before and refrigerated
- ¼ cup vegetable oil
- 2 cups cooked turkey leftover turkey works great!
- ½ cup carrots diced
- ½ cup onion diced
- ½ cup peas
- 2 tablespoons ginger minced
- 2 tablespoons garlic minced
- 1 tablespoon sesame oil
- ¼ cup soy sauce low sodium
- 1 tablespoon fish sauce optional
- 1 egg
- ¼ cup green onions sliced; for the garnish
- ½ teaspoon sesame seeds for the garnish
Instructions
- Dice the onions and carrots, mince the garlic and ginger, and slice the green onions. Get everything ready before you start cooking.
- Preheat a skillet to medium-high. Add oil and cook the onions and carrots until they're softn and the onions are translucent, about 6 minutes
- Stir in the garlic and ginger and cook for an additional minute.
- Add the cold rice to the skillet with the veggies and cook, stirring for 3-4 minutes or until lightly toasted.
- Drizzle the sesame oil and fish sauce over the rice, mixing well.
- Add peas, mix again, and keep stirring to avoid sticking. Drizzle soy sauce over the rice, mix well, and make a space in the center. Add a bit of oil, pour in the beaten egg, scramble it, and mix it into the rice.
- Cook for another minute, then transfer to a serving dish. Top with sliced green onions and sesame seeds.
Notes
Chef Jenn's Tips
- Cook the rice a day ahead, chill it, and keep it in the fridge overnight. This allows the rice to dry out slightly, which makes it ideal for frying. Trust me, fried rice always turns out better with day-old rice.
- A small amount of fish sauce adds a depth of flavor. It’s not fishy, but it brings a rich, savory taste. A little goes a long way, so don’t overdo it.
- Use low-sodium soy sauce if you want to control the saltiness.
- The vegetables are flexible. Carrots and peas add color and texture but feel free to add your favorites for extra crunch and flavor.
Nutrition
Serving: 1.5cups | Calories: 608kcal | Carbohydrates: 54g | Protein: 23g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1261mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3001IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg