Fried Rice with Turkey
Fried rice with turkey is a good way to turn leftover roast turkey and cold rice into a hot supper in about 25 minutes. The rice has to be cold and dry so the grains fry and separate instead of clumping, and the turkey only needs warming through. Egg, peas and a splash of soy sauce go into the same pan, so there is very little washing up. This serves two.
- Total
- 24 min
- Prep
- 12 min
- Cook
- 12 min
- Serves
- 2
- Per serving
- 565kcal
How long to cook fried rice with turkey
The frying takes only about 12 minutes, but the rice needs planning. Cold, dry rice fries properly, while hot, freshly cooked rice holds steam and turns sticky. With no leftovers, cook about 120g of long-grain rice, spread it on a tray to cool within the hour and chill it for a couple of hours.
A hot pan matters too, and so does not crowding it. A wok is ideal, but a large frying pan works well for two portions. If you use reduced-salt soy sauce, you may want a little more at the end, as regular soy sauce is salty enough on its own.
Cooking fried rice with turkey
Tap a time to start a timer.
- Get everything ready Fried rice cooks quickly, so prepare it all first. Dice the onion, crush the garlic, cut the turkey into small pieces and beat the eggs. Break up the cold rice with your fingers so there are no big clumps.
- Soften the onion Heat the oil in a wok or large frying pan over a medium-high heat for . Add the onion and cook for , until soft. Stir in the garlic for 30 seconds.
- Add the turkey and peas Tip in the turkey and frozen peas and stir for , until the peas have thawed and the turkey is steaming hot.
- Scramble the egg Push everything to the sides of the pan and pour the beaten eggs into the gap. Stir for about , until just set, then mix them in.
- Fry the rice Add the rice and press out any lumps with the back of the spoon. Stir-fry for , until it is steaming hot all the way through. Pour over the soy sauce, add the pepper and toss for .
- Serve Spoon into bowls straight away and scatter with spring onions.
Using up the rest of the roast
The turkey here can be cold roast breast or leg meat, with the skin removed. A teaspoon of sesame oil stirred in at the end adds a nutty finish. The same method works with chicken, as in fried rice with chicken. If you cooked too much rice, a cold rice salad with peppers and a lemon dressing uses the rest the next day.
Common problems and fixes for Fried Rice with Turkey
- The fried rice is wet and sticky.
- The rice was too fresh or too moist. Use rice that has been chilled for several hours, break it up before it goes in the pan, and keep the heat fairly high so the steam escapes.
- The turkey is dry.
- Cooked turkey toughens if it is fried for too long. Cut it small, add it only 2 minutes before the rice, and stop as soon as it is steaming hot.
- The rice tastes bland.
- The pan was not hot enough, or the soy sauce went in too early. Add it at the end, once the grains have had a chance to toast a little.
Frequently asked questions about Fried Rice with Turkey
Can I use freshly cooked rice?
Not straight from the pan. Spread it on a tray to cool for 30 minutes, then chill it for at least 2 hours. Chilled rice is drier, so it fries instead of sticking.
Is it safe to use leftover rice and store the fried rice?
Yes, if you handle it carefully. Cool the rice within an hour of cooking, keep it in the fridge and use it within 24 hours. Reheat only once, until steaming hot, and eat any leftover fried rice the next day.
Can I use raw turkey?
Yes. Use 300g of diced raw turkey breast and fry it in the oil for 5–6 minutes, until golden with no pink inside, before adding the onion.
What vegetables can I add?
Diced carrot, sweetcorn, sliced peppers or small broccoli florets all work. Add carrot with the onion, and quick-cooking vegetables with the peas.
How did you like the recipe?
4.7 / 5 · 39 ratings
