Fleming's Turkey Fried Rice
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
427 kcal
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Course
Main Course
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Cuisine
Asian
Fleming's Turkey Fried Rice
Description
This turkey fried rice recipe combines diced leftover turkey with vegetables and rice, stir-fried in sesame oil for a balanced texture featuring some crispiness. The bell pepper, onions, garlic, and green onions provide freshness and aromatic base flavors. Peas add a pop of sweetness and color, while the scrambled egg enriches the dish with a soft, tender texture integrated directly into the rice.
The dish gains savory complexity from the soy sauce and Worcestershire sauce blend, which also seasons the rice evenly. A light sprinkle of black pepper rounds out the flavor without overwhelming it. Cooking the ingredients sequentially ensures the rice develops a slight crisp edge, and the turkey remains juicy throughout.
Served hot, this fried rice can stand alone as a quick meal or be paired with steamed vegetables or a simple soup. Using leftover turkey helps reduce waste and adds protein without extra cooking steps. The recipe is suited for using either white or brown rice, adapting well to what is on hand.
The note suggests substituting chicken for turkey if preferred, which would slightly change the flavor but keep the method consistent. No other storage or reheating guidance is provided.
Ingredients
- 2 Tbsp sesame oil
- ½ red bell pepper ¼” dice, sweet
- ¼ yellow onion (¼” dice)
- 2 cloves garlic (small)
- 2 talks green onions (¼” dice)
- 1 ½ cups rice (cooked, white or brown)
- 5 oz turkey ½” dice, left-over
- 4 Tbsp peas thawed, frozen
- 1 large egg (beaten)
- 1 Tbsp soy sauce
- 1 tsp Worcestershire sauce (Christina's note: I would replace this with soy sauce)
- ⅛ tsp black pepper
Instructions
- Heat sesame oil in a wok on high heat. Add red pepper, onion and rice and sauté for 5 minutes until the rice starts to get a bit crispy on the edges.
- Add garlic, green onions and diced turkey and cook for 2 minutes.
- Add peas and cook for 2 ½ minutes tossing all well.
- Make a well in the center of the wok and add the scrambled egg then stir until cooked, breaking up into small pieces.
- Combine the soy sauce, Worcestershire sauce and black pepper the stir into the rice cooking for 30 seconds. Serve hot.
Notes
- Chicken can be used instead of turkey if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 427kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 85mg | 28% |
| Sodium | 331mg | 14% |
| Potassium | 305mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 27mg | 30% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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