Turkey Fried Rice Recipe
If your fridge is brimming with post-holiday turkey and you’re tired of sandwiches and casseroles, make this Turkey Fried Rice Recipe.
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Instead of reheating the same old plate again, why not transform it into something new and delicious? This Leftover Turkey Fried Rice is the perfect way to reinvent your turkey into a satisfying, flavor-packed meal that comes together in less than 30 minutes!
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Uses pre-cooked turkey, dinner’s ready in minutes!
- Budget-Friendly: A smart way to use what you already have.
- Customizable: Add your favorite veggies or sauces for your own twist.
- One-Pan Meal: Minimal cleanup, maximum flavor.
Tips for the Best Fried Rice
- Use cold rice: Freshly cooked rice is too soft and will turn mushy. Day-old rice fries beautifully.
- Don’t overcrowd the pan: Give the ingredients room to fry rather than steam.
- Boost the flavor: Add a splash of rice vinegar or chili oil for extra zing.
- Try variations: Swap turkey for leftover chicken, ham, or tofu.
Absolutely! You can skip the eggs or replace them with tofu for a plant-based option.
Spread freshly cooked rice on a baking sheet and chill it in the fridge for 30–60 minutes to dry it out before using.
Peas, carrots, bell peppers, and corn are classics, but you can use whatever’s on hand — even broccoli or spinach.
Add chili flakes, sriracha, or a diced chili pepper for a kick of heat.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of oil or water to revive texture.
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Turkey Fried Rice
Ingredients
- 4 cups cooked rice cooled and refrigerated for at least 4 hours or overnight
- 1 ½ tablespoons avocado oil divided
- 4 eggs beaten
- 2 ½ cups leftover turkey meat chopped into bite sized cubes or shredded
- 1 medium onion diced
- 3-5 cloves garlic minced
- 1 ½ cups frozen mixed vegetables thawed
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon white pepper
- ½ teaspoon garlic powder
- 3 green onions sliced
- Sesame seeds for garnish
Instructions
- To avoid mushy fried rice, cook the rice ahead of time and let it cool completely and chill in the refrigerator for 4 hours or overnight. You want to give the rice time to dry out.
- Heat a large nonstick skillet over low heat. Once hot, add ½ tablespoon olive oil. Then add the beaten eggs and scramble until cooked, about 4-5 minutes. Transfer to a bowl and set aside.
- Increase the heat to medium high. In the same skillet, add an additional ½ tablespoon of oil if needed. Add the leftover turkey and saute for 4-6 minutes just until heated through. Transfer to a bowl and set aside.
- Add a little more oil if needed. Then add the diced onions and saute until it softens and begins to turn translucent, about 2-3 minutes. Add the minced garlic and saute for another 1 minute, just until fragrant. Make sure to stir often so it does not burn.
- Now add the thawed mixed veggies and cook just until heated through, about 2-3 minutes.
- Add the cooled rice, turkey, eggs, and the sliced green onions to the skillet and gently toss everything together until evenly distributed.
- Drizzle everything with soy sauce and sesame oil and season with white pepper and garlic powder. Toss again to combine and cook for 5-10 minutes until rice is hot.
- Garnish with sesame seeds, sliced green onions, and serve.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
