Main Dishes,  RECIPES

Ground Turkey Fried Rice

April 5, 2020 /

Dear friends, how is the cooking situation at your home? I feel like I’ve been cooking non-stop for the last couple of weeks! It’s often hard to come up with new recipes that are quick and easy yet tasty and satisfying. I am sharing a recipe that I came up with for a take-out favorite: Fried rice. Instead of the usual chicken, I’ve substituted ground turkey for a change of pace. In the recipe, I’ve suggested using onions, carrots and peas, but feel free to use other vegetables that you may have laying around. In the pictures below, I’ve used frozen edamame instead of the peas. I’ve also added snow peas and chopped red peppers in the past. Instead of ground turkey, you can use ground or shredded chicken or tofu. The options are limitless! If you end up making this dish, please let me know how it turns out!

Please scroll down for the printable recipe:

Ground Turkey Fried Rice

This is a quick and easy recipe that is perfect for a weeknight dinner. You can substitute different vegetables and proteins if you would like. You can halve the ingredients if you'd prefer a smaller dish.
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Servings 8

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 lb ground turkey ( I prefer 15% fat/ 85% lean)
  • 1 diced yellow onion
  • 1 cup diced carrot
  • 1 ½ tsp ginger paste
  • 1 ½ tsp garlic paste
  • 1/2 tsp black pepper
  • 4 Tbsp soy sauce
  • 4 Tbsp rice wine vinegar
  • 4 Tbsp hoisin sauce
  • 1-2 Tbsp chili garlic sauce (to taste) Start with less and add as needed
  • 3 eggs, beaten
  • 1 cup frozen peas ( you can use edamame instead)
  • 3-4 cups leftover cooked white or brown rice
  • 2 tsp sesame oil
  • cilantro, green onions, sesame seeds, Sriracha (optional: for garnish)

Instructions
 

  • Melt oil in a large non-stick skillet over medium heat.
  • Add in onion carrot, garlic, ginger and black pepper. Cook for about 5 minutes until softened.
  • Remove from pan and set aside in separate bowl.
  • Add a bit more oil into the pan and add the turkey. Cook for about 5 minutes until the meat is no longer pink.
  • Stir in the soy sauce, vinegar, hoisin and chili-garlic sauce.
  • Continue cooking until the meat is no longer pink (about 5-10 minutes longer).
  • Add the reserved cooked vegetables back into the pan. Mix and cook a minute or 2 more.
  • Once cooked, push the meat and vegetables to the sides of the pan.
  • If the pan seems dry, add a bit of oil to the center of the pan and then pour in the beaten eggs.
  • Scramble the eggs in the center of the pan and then stir into the meat and vegetable mixture.
  • Stir in frozen peas and the rice and cook until heated through.
  • Drizzle with sesame oil and serve with garnishes.