Introduction

Turkey Fried Rice is a quick and satisfying way to transform leftover turkey into a flavorful, weeknight meal. Packed with vegetables and savory seasonings, this dish strikes a perfect balance between comfort and convenience.

Ingredients

1 tablespoon vegetable oil
3 cups frozen vegetables, such as cut green beans or a blend of peppers, corn, and snap peas
Kosher salt, such as Diamond Crystal
1 garlic clove, minced
2 cups leftover white rice, preferably cold or just barely room temperature
2 cups chopped or shredded cooked turkey
2 tablespoons soy sauce
2 eggs, beaten
½ tablespoon toasted sesame oil
1 scallion, sliced

Instructions

Step 1: Heat the vegetable oil in a large nonstick pan over medium heat until shimmering. Add the frozen vegetables and season with 1 teaspoon of kosher salt. Cook, stirring frequently, until the vegetables defrost and start to brown, about 4 to 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
Step 2: Add the cold rice to the pan. Break up any clumps with your spatula or wooden spoon to separate the grains. Immediately add the turkey and toss everything together for 15 to 20 seconds. Drizzle the soy sauce over the mixture and continue tossing until the rice and turkey are evenly coated.
Step 3: Increase the heat to medium-high and create a well in the center of the rice. Pour the beaten eggs into the well and let them set for 20 to 30 seconds. Break the eggs apart with your spatula and fold them into the rice while tossing to combine. Continue cooking until the eggs are fully cooked and evenly distributed.
Step 4: Drizzle the toasted sesame oil over the fried rice and sprinkle with the sliced scallion. Give everything a few good tosses before serving to blend the flavors.

Tips & Variations

Use day-old rice for the best texture, as fresher rice can be too moist and clumpy.
Substitute turkey with cooked chicken or tofu for a different protein option.
Add a splash of rice vinegar or a pinch of crushed red pepper flakes for extra tang and heat.

Storage

Store leftover turkey fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until hot throughout, adding a splash of water if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just chop them into small, uniform pieces and adjust the cooking time accordingly to ensure they become tender without overcooking.

What if I don’t have leftover rice?

You can cook fresh rice, but it’s best to let it cool completely and dry out slightly before frying. This helps prevent the rice from becoming mushy.

Turkey Fried Rice Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This Turkey Fried Rice recipe transforms leftover cooked turkey and rice into a delicious, quick stir-fried meal packed with vibrant vegetables, savory soy sauce, and fragrant sesame oil. Perfect for using up leftovers while delivering a balanced, flavorful dish that comes together in under 30 minutes on the stovetop.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

1 tablespoon vegetable oil
3 cups frozen vegetables (such as cut green beans or a blend of peppers, corn, and snap peas)
Kosher salt (such as Diamond Crystal), to taste
1 garlic clove, minced
2 cups leftover white rice, preferably cold or just barely room temperature
2 cups chopped or shredded cooked turkey
2 tablespoons soy sauce
2 eggs, beaten
½ tablespoon toasted sesame oil
1 scallion, sliced

Instructions

Cook the Vegetables: Drizzle the vegetable oil into a large nonstick pan over medium heat. When the oil shimmers, add the frozen vegetables and season with 1 teaspoon kosher salt. Cook, stirring frequently, until the vegetables defrost and start to brown slightly, about 4 to 5 minutes. Add the minced garlic and cook stirring until fragrant, about 1 minute.
Add Rice and Turkey: Add the cold leftover rice to the pan. Use a spatula or wooden spoon to break apart any clumps, separating the grains. Immediately add the chopped or shredded cooked turkey and toss everything together for 15 to 20 seconds. Drizzle the soy sauce evenly over the mixture, continuing to toss to coat the rice and turkey thoroughly.
Cook the Eggs: Increase the heat to medium-high and create a well in the center of the rice mixture. Pour the beaten eggs into the well and allow them to set for 20 to 30 seconds. Then, break up the eggs with your spatula and fold them into the rice by tossing everything together. Continue tossing until the eggs are fully cooked and evenly distributed throughout the dish.
Finish with Sesame Oil and Scallion: Pour the toasted sesame oil over the fried rice and sprinkle with sliced scallions. Give the pan a few good tosses to incorporate the flavors evenly before serving immediately.

Notes

Cold leftover rice works best as it prevents clumping and yields better fried rice texture.
You can substitute the frozen vegetables based on availability, but avoid watery vegetables to prevent sogginess.
Use low-sodium soy sauce if you want to control salt intake.
Adding a splash of rice vinegar or a pinch of white pepper can enhance flavor variations.
For a vegetarian version, omit turkey and add tofu or extra vegetables.

Keywords: Turkey Fried Rice, left over turkey recipe, quick fried rice, easy dinner, single pan meal