Turkey Fried Rice
Add Preferred SourceThis 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 breast works well if that’s what you have.
- Rice – I use white rice cooked the day before and fully chilled so it fries instead of steaming.
- Carrots – Use fresh carrots for the best color and crunch; dice them small so they cook evenly.
- Onion – Yellow or white onion brings out the savory base of the dish.
- Peas – Optional, but they add a pop of sweetness and color.
- Ginger – Fresh and finely chopped; I keep it small so the flavor stays balanced.
- Garlic – Use fresh garlic only; jarlic doesn’t give the same clean flavor and can taste bitter.
- Soy sauce – Opt for low-sodium so you can control the seasoning.
- Vegetable oil – Or your favorite cooking oil.
- Sesame oil – A little goes a long way; I store it in the fridge to keep it fresh.
- Fish sauce – Optional, but worth trying for extra depth without a fishy taste.
- Egg – Use large eggs, about one per 4 cups of rice.
- Green onions – Freshly sliced and added at the end or used as garnish.
- Sesame seeds – White, black, or a mix add texture and a subtle nutty finish
How To Make The Best Turkey Fried Rice on the Blackstone
Scroll down for the printable recipe card with exact measurements.
Dice the onions and carrots, mince the garlic and ginger, and slice the green onions. Have all ingredients ready before you start cooking to keep the process smooth.
Preheat a griddle, cast iron skillet, or wok to medium-high heat. Add oil and season the turkey with salt and pepper. Cook the turkey, chopping it into bite-sized pieces with a metal spatula as it browns.
Push the turkey to the side, add more oil if needed, and sauté the onions and carrots. Stir in the garlic and ginger, cooking for about a minute until fragrant.
Spread the rice across the cooking surface, letting it crisp slightly. Drizzle with sesame oil and fish sauce, then stir to combine. Add the peas and soy sauce, stirring constantly to prevent sticking.
Create a small well in the center, add a bit of oil, and pour in the beaten egg. Scramble the egg and mix it into the rice thoroughly. Cook for another minute, then transfer to a serving dish. Garnish with sliced green onions and sesame seeds before serving.
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.
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.
Turkey Fried Rice
Ingredients
- 4 cups cooked white rice made the day before and kept in the fridge
- ¼ cup vegetable oil
- 1 pound turkey thighs boneless and skinless
- ½ cup carrot diced
- ½ cup onion diced
- ½ cup peas
- 2 tablespoons ginger minced
- 2 tablespoons garlic minced
- 1 tablespoon sesame oil
- ¼ cup soy sauce low sodium
- 1 tablespoon fish sauce optional
- 1 egg
- ¼ cup green onions sliced; for the garnish
- ½ teaspoon sesame seeds for the garnish
Instructions
- Dice onions and carrots, mince garlic and ginger, slice green onions. Set aside.
- Preheat griddle, cast iron skillet, or wok to medium-high. Add oil and season turkey with salt and pepper. Cook turkey, chopping into bite-sized pieces as it browns.
- Push turkey aside, add more oil if needed. Sauté onions and carrots for 2–3 minutes. Add garlic and ginger, cook 1 minute.
- Spread rice on the cooking surface. Drizzle sesame oil and fish sauce, stir to combine. Add peas and soy sauce, stirring continuously.
- Make a small well in the center, add a bit of oil, pour in beaten egg, scramble, and mix with rice. Cook 1 more minute.
- Transfer to serving dish and top with sliced green onions and sesame seeds. Serve hot.
Notes
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.
- Cooking on a griddle means more evaporation, so 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
