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Turkey Fried Rice

Bowl of turkey fried rice with egg, peas, carrots, green onions and sesame seeds
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Cold day-old rice stir-fried in a very hot pan with leftover turkey, eggs, peas, carrots, garlic and ginger, then tossed in soy sauce, oyster sauce and sesame oil. A fast, takeout-style dinner in 20 minutes.

Ingredients

Scale

For the Fried Rice

  • 4 cups cold cooked jasmine rice
  • 2 cups chopped cooked turkey
  • 3 large eggs, beaten
  • 3 tbsp neutral oil, divided
  • 1 cup frozen peas and carrots

For the Aromatics

  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 4 green onions, sliced, whites and greens separated

For the Sauce

  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1/2 tsp white pepper
  • 1 tsp toasted sesame oil

Instructions

  1. Stir together the soy sauce, oyster sauce and white pepper in a small bowl. Break up any clumps in the cold rice with your hands.
  2. Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
  3. Add 1 tablespoon oil, the onion and the green onion whites and stir-fry for 2 minutes. Add the garlic and ginger and cook 30 seconds until fragrant.
  4. Add the peas and carrots and the turkey and stir-fry for 2 minutes, until the turkey is hot.
  5. Push everything to one side, add the remaining oil and the rice, and spread the rice out. Let it sit for 1 minute to toast, then toss for 2 to 3 minutes until hot and slightly crisp.
  6. Pour in the sauce and toss to coat. Fold in the eggs, green onion greens and sesame oil, make sure the rice is steaming hot (at least 165°F / 74°C) and serve immediately.

Notes

Refrigerate leftovers within 1 hour for up to 3 days, or freeze for up to 1 month. Reheat in a hot skillet with a little oil until the rice reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/leftover-turkey-fried-rice/