Turkey Fried Rice

This foolproof dish is the perfect way to make good use of a fridge full of leftovers. You’ll want to begin with cold, leftover rice. Cold rice is more likely to stay in separate grains as it cooks, avoiding any potential mushiness. Any standard rice works well for this recipe, including white, brown, Basmati and jasmine. While this recipe calls for onions, peas, carrots and turkey, feel free to swap in whatever leftovers you’ve got in your pantry, fridge or freezer, including mushrooms, firm tofu or a handful of fresh greens like spinach.

Here's a do-ahead tip: keep a container in your freezer to collect any uneaten grains from other meals, including takeout leftovers, and you’ll soon have the two cups of rice needed for the recipe. Allow just a few minutes to chop up your veggies and protein, and this “better than takeout” creation will be on the table in just about 20 minutes.

Turkey Fried Rice Recipe

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Serves: 4 | Difficulty: Easy

Ingredients:

2 Tbsp. olive oil

½ cup onion, chopped

1 cup frozen peas and carrots

2 cups cooked rice, cold

2 cups cooked turkey, chopped

3 Tbsp. soy sauce

2 large eggs

Directions:

1. In a large skillet over medium heat, add olive oil. Add onion and cook until tender. Add peas and carrots; cook until thawed.
   
2. Add rice, turkey and soy sauce. Stir until combined. Push everything to the sides of the pan and break eggs in the center. Scrambled egg until set, then stir into rice mixture.
   
3. Serve and refrigerate leftovers.