Leftover Turkey Fried Rice

5 from 1 vote

Leftover Turkey Fried Rice

A fast and flavorful way to use up holiday leftovers, this Leftover Turkey Fried Rice comes together in under 20 minutes using cold rice, frozen veggies, and leftover turkey. It’s budget-friendly, easy to customize, and tastes just like takeout, perfect for busy weeknights or after-holiday cleanout meals.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Chinese

Servings: servings

Calories: 272kcal

Author: Nicole Durham

Cost: Recipe $3.25 / Serving $0.54

Equipment

Ingredients

2 tablespoons toasted sesame oil ($0.20)
1 cup onion, finely chopped ($0.91)
2 cloves garlic, minced ($0.16)
1 cup cooked leftover turkey, finely chopped or shredded ($0.00)
4 cups cooked white rice, cold preferred ($0.51)
1 bag (12 ounces) frozen mixed vegetables ($0.98)
2 large eggs, lightly beaten ($0.30)
½ teaspoon ground ginger or garlic powder ($0.04)
2 tablespoons soy sauce, low-sodium preferred ($0.10)
2 tablespoons green onion, thinly sliced ($0.05)

Instructions

Sauté aromatics. Heat the toasted sesame oil in a large wok or skillet over medium to medium-high heat. Add the chopped onion and cook until softened and lightly browned.
Add garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Warm the turkey. Add the cooked turkey and cook for 1–2 minutes to heat through.
Add rice and vegetables. Stir in the cooked rice and frozen vegetables, breaking up any clumps. Cook for 2–3 minutes until heated through.
Scramble eggs. Push the rice mixture to the sides of the pan to create a well. Pour the beaten eggs into the center and scramble until fully cooked, then stir into the rice.
Season and finish. Add the ground ginger (or garlic powder), soy sauce, and green onions. Stir well and cook for 1 more minute. Taste and adjust seasoning if needed.
Serve. Serve hot with extra green onions, if desired.

Video

Notes

Cold rice works best. Day-old rice fries better and stays fluffy instead of turning sticky or mushy.
Turkey prep matters. Finely chopped or shredded turkey heats evenly and distributes better throughout the rice.
Egg technique. Scrambling eggs in the center keeps them soft and visible instead of disappearing into the rice.
Season last. Soy sauce saltiness varies by brand, so taste before adding more.
Vegetable swaps. Use any frozen mix, leftover roasted vegetables, or fridge odds and ends.
Storage. Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water or broth to restore moisture.

Nutrition