Leftover Turkey Fried Rice

Turkey fried rice is super delicious, so quick and easy. This dish is the perfect way to pull together any leftovers turkey, tossed with some brown rice and veggies.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 513kcal

Author Charla

Ingredients

3 tablespoon olive oil (40g)
3 garlic cloves minced
1 large onion sliced
½ tablespoon fresh ginger minced
1 tablespoon all purpose seasoning (3.5g)
½ tablespoon parsley (7.5g)
2 teaspoon thyme (4g) dried or fresh (stems removed)
1½ lb turkey (700g) small pieces/shredded
½ cup garden peas (73g)
1 cup mixed bell peppers (150g)
4 cups cold brown rice (760g)
⅓ cup dried cranberries (40g) optional
3 tablespoon coconut aminos or organic soy(a) (40g)
black pepper and pink salt to taste

Instructions

On medium heat, add some olive oil to your skillet/wok.
Add your onion, garlic and ginger then proceed to saute until translucent/soft.
Add your turkey then sprinkle in your seasoning (all purpose, parsley and thyme) and stir
Next add your vegetables - garden peas, mixed peppers etc... continuing to stir and combine with the other ingredients.
Fold in the rice and cranberries if including then add your soy(a) sauce
Add salt and black pepper to taste/ adjust seasoning further if required.

Notes

If you don't want to use Brown Rice, feel free to use Cauliflower Rice, wild rice or quinoa. These choices are highly nutritious.
Use whatever leftover vegetables you want - my veggies are just a rough guide. This is a freestyle type of recipe so you can pretty much tailor it to your needs
Use organic soy(a) or coconut aminos for a soy alternative.
Make sure the rice is cooked and completely cold in advance, preferably refrigerated
Cranberries are optional, if you don't care for fruit in your rice just leave it out.
I'm using All Purpose Seasoning but use chicken seasoning or any other type of seasoning that you have to hand, remember we are improvising.
Feel free to freeze any leftovers.

Nutrition