Leftover Turkey Fried Rice

Recipe at a glance

Leftover Turkey Fried Rice gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 2 cups turkey and 1 cup leftover vegetables. ^[1]

Yield: 4 servings. Preparation time: 12 minutes. Cooking time: 12 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 3 tablespoons neutral oil, divided 2. 2 eggs, beaten 3. 1 small onion, diced 4. 1 teaspoon grated ginger 5. 3 cups cold cooked rice 6. 2 cups diced turkey 7. 1 cup peas, carrots or chopped green beans 8. 2 tablespoons soy sauce 9. 1 teaspoon sesame oil 10. 3 scallions, sliced ^[1]

How to make leftover turkey fried rice

1. Heat a large skillet or wok until hot, add 1 tablespoon oil and scramble the eggs; remove. 2. Add remaining oil, onion and ginger and cook until fragrant. 3. Add cold rice and press out clumps, letting it toast before tossing. ^[1]

4. Add turkey and vegetables; stir-fry until the turkey reaches 165°F. 5. Return eggs, add soy and sesame oil, then finish with scallions. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Cold, dry rice fries instead of turning sticky. Work in two batches if your pan is small so the ingredients sear rather than steam. Use brown rice, quinoa or cauliflower rice and adjust cooking time accordingly. ^[1]

Refrigerate leftover turkey fried rice within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]