This turkey fried rice recipe is perfect for using up that leftover turkey from Thanksgiving. Substitute chicken the rest of the year, and whip up this tasty meal!
In less than a week we’ll all be stuffing our face with turkey & dressing, mac-n-cheese, pie, and all the rest! I can’t wait to get my feast on, but there’s always a ton of leftover turkey to eat. There are some great ways to use it including turkey salad, turkey pot pie, or this turkey fried rice.
I made this recipe which was provided by chef Russell Skall of Fleming’s restaurant. They’re also letting me give away a $100 dining card for one lucky winner! Just follow me and comment on this Instagram post, to be entered.
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This fried rice takes your leftover Thanksgiving turkey and gives it an Asian spin. It made a wonderful lunch, and went together very quickly and easily. I made a few tweaks to the original recipe, which I’ve added in parenthesis below.
Turkey Fried Rice
- 2 Tbsp. sesame oil
- 1/2 of a red pepper, diced (I used roasted red peppers I already had on hand)
- 1/4 of a yellow onion, diced
- 2 small cloves garlic (or 1/4 teaspoon garlic powder)
- 2 stalks green onions, diced (I saved about half in the cooking, and the rest to garnish at the end)
- 1 1/2 cups cooked white or brown rice
- 4-5 oz. left-over turkey, diced (or chicken)
- 4 Tablespoon frozen peas, thawed
- 1 large egg, beaten
- 1 Tablespoon soy sauce (I used 2 Tablespoons)
- 1 teaspoon Worcestershire sauce (I used 2 teaspoons)
- Pinch black pepperHeat sesame oil in a wok or large sauce pan, on medium-high heat. Add red pepper, onion and rice and sauté for 5 minutes until the rice starts to get a bit crispy on the edges.Add garlic, green onions and diced turkey and cook for 2 minutes.Add peas and cook for 2 1/2 minutes tossing well, all together.Make a well in the center of the wok and add the scrambled egg; stir until cooked, breaking up into small pieces.Combine the soy sauce, Worcestershire and black pepper and stir into the rice, cooking for 30 seconds.Makes 4 servings.