Turkey Fried Rice

This is some kind of good! Turkey Fried Rice, made with skinless turkey thighs, is a tasty and easy way to repurpose turkey. It’s quick, easy, and delish. It’s my kind of 1-skillet dinner, and I bet you’ll love it, too!

This Turkey Fried Rice stands out because of a few key steps, and I’ve discovered the secret to making the best: using more soy sauce than usual and adding a touch of fish sauce.

That’s right, fish sauce. It’s a small addition but a flavor booster that brings a hint of umami without being overpowering. Just a tablespoon for 4 cups of rice makes a huge difference! And cooking on a hot griddle or in a cast iron pan gives the rice those delightful, crispy bits for extra texture.

Ingredients

• Turkey thighs – Meaty and flavorful, though turkey breasts work too.
• Rice – Use white rice, cooked the day before and chilled.
• Carrots – For color and crunch.
• Onion – Yellow or white onion brings out the flavor.
• Peas – Optional but adds a nice touch.
• Ginger – Fresh, finely chopped.
• Garlic – Fresh, finely chopped.
• Soy sauce – Opt for low-sodium.
• Vegetable oil
• Sesame oil – A little goes a long way; store in the fridge.
• Fish sauce – Optional, but worth trying.
• Egg – 1 per 4 cups of rice.
• Green onions – Freshly sliced, for garnish.
• Sesame seeds – Use white, black, or a mix.

How To Make The Best Turkey Fried Rice on the Blackstone

1. Dice the onions and carrots, mince the garlic and ginger, and slice the green onions. Get everything ready before you start cooking.
2. Preheat the griddle or a cast iron skillet (or wok) to medium-high. Add oil, season the turkey with salt and pepper, and place it on the griddle or into the skillet. As it cooks, chop it into bite-sized pieces using a metal spatula.
3. Push the turkey aside, add more oil if needed, and sauté the onions and carrots. Stir in the garlic and ginger, cooking for an additional minute.
4. Spread the rice on the griddle or into the skillet, allowing it to get crispy. Drizzle sesame oil and fish sauce over the rice, and mix well.
5. Toss in the peas, mixing continuously to prevent sticking. Pour in the soy sauce, stir well, and create a small space in the center of the rice.
6. Add a bit of oil, pour in the beaten egg, scramble it, and combine it with the rice mixture. Cook for another minute, then transfer to a serving dish.
7. Top with sliced green onions and sesame seeds before serving.

Step-By-Step Process

Chef Jenn’s Tips

• Cook the rice a day ahead, chill it, and keep it in the fridge overnight. This dries it out slightly, making it perfect for frying.
• A small amount goes a long way, bringing depth and umami without overpowering the dish.
• Use about 1/4 cup of soy sauce instead of the usual tablespoon or two. Opt for low-sodium to control salt levels.
• These ingredients add vibrant, aromatic flavor. Don’t skip them.
• While carrots and peas are great, feel free to add your favorites for more texture and flavor.

Recommended

Make It A Meal

This Turkey Fried Rice is hearty enough on its own, but you can serve it alongside sautéed veggies or a light soup for a more complete dinner.

Storage

Store leftovers in the fridge for 2-3 days in an airtight container. Reheat in a skillet over medium heat for the best texture. Let the fried rice cool completely, portion it into airtight containers or plastic bags, and freeze for up to 3 months.