After indulging in classic turkey sandwiches, pies, and soups, it’s time to try something new. This turkey fried rice takes your leftovers on an unexpected journey, infusing them with fragrant Asian-inspired flavors that could easily come from your favorite takeout place. Using simple ingredients like garlic, mushrooms, and soy sauce, you’ll enjoy a well-rounded meal that’s quick to prepare. Best of all, this versatile recipe lets you swap in other veggies, ensuring that no two meals ever taste the same. Get ready to surprise family and friends with a dish they’ll request again and again.
Leftover turkey finds a fresh purpose in this easy, flavor-packed fried rice. With every forkful, you’ll taste familiar comfort mingling with savory depth. You won’t feel like you’re eating yesterday’s dinner—this recipe transforms scraps into a satisfying, low-effort feast. Ideal for busy weeknights or a quick lunch, the dish brings together tender bites of turkey, aromatic veggies, and fluffy rice. Add a splash of soy sauce, a pinch of seasonings, and within minutes, you’ll create a bowlful of satisfying goodness that proves leftover turkey can be more than an afterthought.
Ingredients For turkey fried rice
- 2 Tbsp peanut oil (about 30 ml)
- 2 Tbsp butter (about 30 g)
- 1 c cooked turkey, large dice (about 140 g)
- 1/2 c cooked peas (about 75 g)
- 1/2 c onion, large dice (about 75 g)
- 1 clove garlic, chopped (about 3 g)
- 1/2 c fresh mushrooms, sliced, halved (about 50 g)
- 3 eggs, beaten (about 150 g total)
- 3 green onions, chopped (about 15 g)
- 4 c jasmine rice, cooked, cold or cooled (about 600 g)
- Soy sauce, low-sodium (to taste)
- Sea salt & pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
How To Make turkey fried rice
- If you don’t have leftover cold rice, prepare 4 cups (about 600 g) of cooked jasmine rice according to package directions and let it cool.
- In a large skillet or wok, heat the peanut oil and butter over medium-high heat. Add the chopped garlic.
- Stir in the mushrooms first, cooking them for about 2 minutes so they absorb the flavors.
- Add the diced onions, then season with a bit of salt and pepper.
- Push the mixture to one side of the pan. On the empty side, pour in the beaten eggs and scramble until fully cooked.
- Once the eggs are done, combine them with the mushroom and onion mixture.
- Add the diced turkey and season lightly with garlic and onion powder. Stir in the cooked peas.
- Add the cooled jasmine rice to the pan.
- Shake in soy sauce to taste, allowing it to coat the rice.
- Mix everything thoroughly, tasting as you go. Adjust seasonings with salt, pepper, garlic powder, or onion powder if needed.
- Stir in the chopped green onions and cook just until they’re slightly wilted.
- For variations, try swapping peas for carrots or mushrooms for bean sprouts. Keep it simple to maintain the dish’s balance.
When you spoon this turkey fried rice into bowls, you’re serving more than just a convenient meal—you’re offering a creative way to re-envision leftovers. With each bite, the savory depth of soy sauce, the gentle crunch of vegetables, and the tender morsels of turkey come together in a harmony of flavors. This is no last-minute scramble; it’s a purposeful re-creation that proves ordinary leftovers can evolve into something truly satisfying. Add this to your culinary repertoire, and discover that the humble turkey can lead to inspired, crowd-pleasing meals time and time again.
