After a festive feast, turkey leftovers often pose the question: what next? For us, the answer tonight was a satisfying combo of Creamy Turkey Sweetcorn Soup followed by Turkey Leftover Fried Rice. Surprisingly, there were no complaints about the turkey overload – the two dishes complemented each other beautifully.
The best part? This turkey fried rice is a one-pot (or wok) wonder. It’s got everything: protein (turkey, egg), starch (rice) and vegetables (carrots, edamame beans). A comforting, flavourful dish that makes leftovers shine.
Why Turkey Leftover Fried Rice is the perfect solution
Versatile and quick
Turkey leftover fried rice is adaptable to whatever vegetables you have on hand. Whether you want to add peas, peppers or even mushrooms, this dish is your canvas.
Economical and minimal waste
Reusing leftover turkey not only saves time but also ensures you’re making the most out of your festive feast. Plus, it’s a budget-friendly dinner idea.
Ingredients: What you’ll need
Cooked rice
The secret to perfect fried rice is using cold, refrigerated rice with well-separated grains. If you don’t have leftovers, cook your rice ahead of time. Add slightly less water than usual, fluff it up once cooked, and leave it uncovered to cool.
Eggs
Instead of coating each grain with egg, I opted for scrambled egg lumps this time to give the dish a slightly different texture.
Leftover turkey
Chop into cubes or chunks – it’s up to you!
Vegetables
- Carrots – diced into small cubes.
- Edamame beans – frozen and defrosted. Simply soak them in slightly warm water before use.
Other essentials
- Sliced shallots
- Minced garlic
- Light soy sauce
- Spring onions for garnish
- Olive oil for frying
Step-by-step: How to make Turkey Leftover Fried Rice
1. Prep the infused oil
Heat a generous amount of olive oil in a wok. Add sliced shallots and minced garlic, keeping a close eye to prevent burning. Once golden, remove them from the oil. Transfer the infused oil to a bowl for later use. Keep the fried shallots and garlic for garnish.
2. Scramble the eggs
With a little oil remaining in the wok, scramble the eggs under high heat. It takes just a minute. Remove and set aside.
3. Cook the vegetables and turkey
Add a tablespoon of infused oil to the wok. Stir in the turkey, carrots and edamame beans. Add a tablespoon of light soy sauce and cook for 2-3 minutes. Remove from the wok.
4. Fry the rice
Return the rest of the infused oil to the wok. Add the cooled rice and stir continuously to separate the grains. Add two tablespoons of light soy sauce for flavour and help loosen the grains further.
5. Combine everything
Reintroduce the cooked turkey, vegetables and scrambled eggs. Stir well for another couple of minutes. Turn off the heat, mix in the fried shallots and garlic, leaving some aside for garnish.
6. Garnish and serve
Sprinkle the remaining fried shallots, garlic, and chopped spring onions over the top. Serve immediately for a warm, hearty meal.
Tips for perfect fried rice every time
- Use day-old rice: Freshly cooked rice is too moist, making it prone to clumping. If you don’t have leftovers, chill the rice in the fridge for a few hours before frying.
- High heat is key: A hot wok ensures quick cooking and a smoky flavour.
Why you’ll love this recipe
- Quick: Perfect for busy weeknights.
- Customisable: Add your favourite vegetables or adjust the seasonings to suit your taste.
- Family-friendly: Even picky eaters won’t complain about this vibrant, flavour-packed dish.
Turkey leftovers don’t have to be boring! With this Turkey Leftovers Fried Rice, you can turn them into a delicious, easy dinner that the whole family will enjoy. Give it a go and let me know how it turns out.
Turkey Leftover Fried Rice
Description
A quick and delicious way to transform turkey leftovers into a one-pot meal with rice, eggs, and veggies. An easy solution after festive feasts!
Turkey Leftovers Fried Rice
Instructions
-
Prepare Infused Oil
- Heat olive oil in a wok. Add shallots and garlic, frying until golden.
- Remove them from the oil and set aside.
- Reserve the infused oil for cooking.
-
Scramble the Eggs
- In the wok, use the remaining oil to scramble the eggs under high heat. Remove and set aside.
-
Cook Turkey and Vegetables
- Add a tablespoon of infused oil to the wok. Stir in chopped turkey, carrots, and edamame beans.
- Add 1 tablespoon of soy sauce and stir-fry for 2-3 minutes. Remove from the wok.
-
Fry the Rice
- Add the rest of the infused oil to the wok. Add the cooled rice and stir constantly to separate grains.
- Add 2 tablespoons of soy sauce and stir well.
-
Combine Ingredients
- Return the turkey, vegetables, and scrambled eggs to the wok.
- Stir everything together and cook for 1-2 minutes.
-
Garnish and Serve
- Turn off the heat, mix in the fried shallots and garlic, reserving some for garnish.
- Sprinkle spring onions on top and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 550.97kcal
- % Daily Value *
- Total Fat 14.29g22%
- Saturated Fat 2.46g13%
- Trans Fat 0.03g
- Cholesterol 83.32mg28%
- Sodium 517.09mg22%
- Potassium 400.1mg12%
- Total Carbohydrate 82.66g28%
- Dietary Fiber 1.64g7%
- Sugars 1.87g
- Protein 20.57g42%
- Vitamin A 114.9 IU
- Vitamin C 3.91 mg
- Calcium 46.53 mg
- Iron 2.15 mg
- Vitamin D 0.41 IU
- Vitamin E 1.69 IU
- Vitamin K 13.09 mcg
- Thiamin 0.14 mg
- Riboflavin 0.26 mg
- Niacin 5.24 mg
- Vitamin B6 0.52 mg
- Folate 84.47 mcg
- Vitamin B12 0.63 mcg
- Phosphorus 267.4 mg
- Magnesium 67.96 mg
- Zinc 2.47 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use day-old rice for the best texture.
- Adjust soy sauce to taste.
- Swap edamame beans for peas or other vegetables you have on hand.
