Transform your holiday leftovers into a flavorful take on fried rice. It’s a quick meal that’s fresh, bright and a stretch from the ubiquitous turkey sandwich. This dish uses leftover cooked turkey in a crave-worthy fried rice recipe. It’s brightened with crisp-tender vegetables and fragrant with garlic and ginger. A salty, umami-rich sauce coats the dish, encouraging extra helpings.
Related Articles
Recipes: These slow-simmered stews are rich concoctions for fall Smashed root vegetables for the colder months Roasted smashed baby potatoes with wild greens pesto Upside-down apple tart for autumn Fruit, seeds, almonds and chestnut flour team up to make Energy BallsThe beauty of fried rice lies in its versatility. Use any vegetables you have on hand — peas, carrots, broccoli, even corn — and season the dish to your taste with soy sauce, sesame oil, ginger and garlic. The turkey provides protein and blends perfectly with the slightly crisp rice and vibrant veggies.
Beyond being easy and delicious, this dish is also a smart way to minimize food waste. It turns leftovers into a fresh, wholesome meal that feels completely new. Whether you’re feeding your family after the holidays or simply looking for a quick weeknight dinner, this fried rice dish delivers comfort, convenience and great flavor in every bite.
Leftover Turkey Fried Rice
Prep time: 20 minutes Cooking time: 20 minutes Yield: Serves 4
INGREDIENTS
Sauce:
1/4 cup soy sauce or tamari
2 tablespoons Chinese cooking wine
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
1/4 teaspoon white pepper
Fried rice:
1 tablespoon vegetable oil (for pan-frying)
1/2 small yellow onion, finely chopped
1 medium carrot, peeled and finely diced
3 garlic cloves, minced
1 tablespoon finely chopped or grated peeled fresh ginger
1 tablespoon unsalted butter
4 cups cooked jasmine or basmati rice, completely cooled
2 large eggs, lightly whisked
2 cups diced cooked turkey meat, white and/or dark meat
1 cup defrosted frozen peas
2 scallions, white and green parts thinly sliced
1 cup mung bean sprouts (optional)
1/4 cup chopped cilantro leaves and tender sprigs, plus more for garnish
Chopped red chiles for garnish
DIRECTIONS
Combine the sauce ingredients in a small bowl and whisk to blend.
Heat a large skillet over medium-high heat. Add the 1 tablespoon vegetable oil, onion and carrot. Saute until the onion softens and the carrot is bright and crisp-tender, 3 to 4 minutes. Add the garlic and ginger and stir until fragrant, about 30 seconds.
Add the butter to the skillet and let it melt. Add the rice, pressing down in the pan to flatten. Clear the center of the rice with a spatula to make a well. Add the eggs to the well and lightly scramble until soft-cooked, then fold into the rice. Pour the sauce over the rice and stir in the turkey, peas and scallions. Cook until the turkey is heated through, 2 to 3 minutes, stirring frequently.
Remove the skillet from the heat and fold in the bean sprouts, if using, and the cilantro. Serve warm with additional cilantro and chopped red chiles for garnish.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.
Hence then, the article about thanksgiving leftovers recipe go beyond the sandwich was published today ( ) and is available on mercury news ( Middle East ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
Read More Details
Finally We wish PressBee provided you with enough information of ( Thanksgiving leftovers recipe: Go beyond the sandwich )
Also on site :
- Fire crews and Hazmat teams responded to fire involving lithium ion batteries at Higuera Street facility
- No injuries reported after partial building collapse in the Bronx, officials say
- OpenAI buys tiny health records startup Torch for, reportedly, $100M