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Maybe you don’t want to make a whole turkey for Thanksgiving. Or maybe you’re already looking forward to turkey leftovers. Whatever you might be feeling, this turkey fried rice is for you! It’s perfect for when you’re looking for a fast and easy bowl of comfort.

I’d say that people are pretty picky about fried rice: everyone has a certain way they make it and everyone thinks their way is best of all. I’m actually love all styles of fried rice, but I’m pretty sure that if you grew up eating it, you’d say that your mom’s way of making fried rice is best of all.

Growing up, my mom would usually make her rice with barbecue pork or chicken, onions, and peas. She’d never season with soy sauce, just salt. And her eggs were always pre-scrambled, fluffy and distinct. It was what I grew up eating and even now, eating a bowl of my mom’s fried rice makes me feel like everything’s right with the world.

But, imagine my surprise when I discovered the other kinds of fried rice. There are so, so many. One of the defining features of fried rice are definitely the eggs. I’d say that there are three distinct ways of incorporating eggs: There’s the simplest, where you fry up a sunny-side egg, plop it on top and call it a day; there are curds that are cooked before hand and are distinctly visible as delicious pieces of yellow fluff in the mix; and there’s golden fried rice, where lightly beaten eggs are tossed in with the hot rice and stirred so that each kernel of rice is coated in egg. Sometimes people do this with egg yolks only, which gives the rice an extra golden hue, but for ease, I use the whole egg.

I went the “golden” style for this rice, but I seasoned it with sweet soy sauce so it isn’t golden at all. What it is: super savory, studded with tender turkey, and lightened up by copious amounts of green onions. Mike said it was one of my best fried rices yet, but then again, he’s always saying sweet things like that.

Turkey Fried Rice Recipe
serves 2

• oil
• 1/2 small onion, diced
• 1 cup leftover vegetables, roughly chopped (i used some leftover sprouts)
• 1 cup (leftover) roasted turkey, roughly chopped
• 2 cups rice, preferably day old
• 1/2 – 3/4 cup sliced green onions
• 1-2 tablespoons sweet soy sauce, or to taste
• 2 lightly beaten eggs
• freshly ground pepper, to taste
• sliced green onions, for garnish

In a large skillet or wok, heat up a bit of oil over medium high heat and add the onion, vegetables and turkey. Cook, stirring occasionally, until onions soften and meat starts to slightly crisp up. Add the rice and fry, stirring occasionally and breaking up the rice until the rice is crispy and heated through.

Stir in the green onions and season with soy sauce to taste. The rice should be extremely hot, steamy and starting to crisp. Turn up the heat if needed.

Pour the lightly beaten egg into the rice, stirring quickly to coat each kernel of rice with egg. Fry until egg is crispy and cooked through. Season with pepper to taste and garnish with sliced green onions. Enjoy hot!

NOTES:

It may not be traditional, but if you don’t have a wok, I recommend frying rice in a non-stick skillet as opposed to an uncoated frying pan. Most traditional woks (carbon steel or cast iron) end up being virtually non-stick from years of heat and oil. Non-stick means less oil, which can be a good thing.

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