Go Back

Leftover Turkey Fried Rice

Leftover turkey fried rice turns cold cooked rice and diced turkey into a quick wok-fried meal with tender vegetables and fluffy scrambled eggs. Soy sauce and toasted sesame oil finish each savory bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp neutral oil divided
  • 2 eggs large, lightly beaten
  • 1 cup frozen peas and carrots
  • 3 scallions thinly sliced, whites and greens separated
  • 2 cloves garlic minced
  • 2 cup cooked leftover turkey diced
  • 4 cup cold cooked rice refrigerated
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil

Equipment

  • 1 14-inch flat-bottom wok

Method
 

  1. Heat 1 tablespoon of the oil in a 14-inch flat-bottom wok over medium-high heat, add the lightly beaten eggs, and scramble for 1 to 2 minutes until just set; transfer to a plate.
  2. Add the remaining oil to the wok, then add the peas and carrots and cook for 3 to 4 minutes, stirring often.
  3. Add the scallion whites and garlic and cook for 30 seconds.
  4. Add the diced leftover turkey and cold cooked rice and cook for 4 to 5 minutes, stirring and breaking up rice clumps, until the rice is hot throughout.
  5. Stir in the soy sauce and cooked eggs and cook for 1 to 2 minutes, until the center of the fried rice reaches 165°F.
  6. Remove from the heat and stir in the sesame oil and scallion greens.

Notes

For the best texture, use cold refrigerated rice so the grains stay separate as they fry. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Use tamari instead of soy sauce for a gluten-free swap.