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Turkey Fried Rice

Oneof my favorite ways to stretch leftovers is to turn them into fried rice.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 455
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked cold brown rice
  • 6 cooked turkey meatballs chopped
  • 1 tablespoon vegetable or avocado oil
  • 2 eggs lightly beaten
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans
  • 2 cloves garlic minced
  • 2 green onions sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil optional
  • ¼ teaspoon ground ginger
  • Optional: pinch of red pepper flakes

Method
 

  1. Heat the oil in a large skillet over medium-high heat.
  2. Scramble the eggs until just set. Remove to a plate.
  3. Add the chopped turkey meatballs and cook for 2–3 minutes until lightly browned.
  4. Stir in the frozen vegetables and garlic. Cook until heated through.
  5. Add the cold rice, breaking up any clumps with a spoon.
  6. Stir in the soy sauce, ginger, and sesame oil.
  7. Return the eggs to the skillet and gently fold everything together.
  8. Sprinkle with sliced green onions before serving.

Notes

Kitchen Wisdom
Cold rice makes the best fried rice.
Freshly cooked rice contains too much moisture and tends to become soft or sticky. Day-old refrigerated rice fries beautifully and gives you that classic restaurant-style texture.
Tips & Variations
  • Add leftover broccoli, mushrooms, zucchini, spinach, or cabbage.
  • Use cauliflower rice for a lower-carb option.
  • Stir in a handful of chopped cashews or peanuts for crunch.
  • Finish with a squeeze of lime for extra brightness.
  • A drizzle of sriracha or chili garlic sauce adds heat if you like a little spice.