If you’ve ever wondered what to do with all those extra holiday turkey leftovers, I’ve got the perfect idea for you. This Leftover Turkey Fried Rice Recipe turns that plain turkey into a delicious, speedy one-pan meal that tastes like it belongs on a takeout menu. Trust me, it’s not just a way to use up leftovers – it’s a dish you’ll want to make even when you don’t have turkey hanging around!
Why You’ll Love This Recipe
- Effortless Weeknight Dinner: Uses simple pantry staples and leftover turkey for a quick, satisfying meal.
- Flavorful and Versatile: Loads of savory goodness thanks to garlic, sesame oil, and soy sauce.
- Perfect for Leftovers: Elevates turkey scraps into something fresh and exciting.
- Family Friendly: Everyone loves this dish, kids included – and it’s easy to sneak in extra veggies.
Ingredients & Why They Work
This Leftover Turkey Fried Rice Recipe relies on simple, easy-to-find ingredients that you probably already have on hand. They come together to give you a texture-packed, flavorful dish with just the right balance of savory, umami, and fresh notes. Here’s why each component matters:
- Cooked White Rice: The base of the dish; day-old rice works best because it’s dryer and fries up without getting mushy.
- Leftover Turkey: The star protein that adds hearty, tender bites—white or dark meat both work great.
- Yellow Onion: Adds sweetness and depth when sautéed until translucent.
- Garlic: Brings aromatic warmth—don’t skip it!
- Frozen Vegetables: Peas, carrots, and corn add color, nutrition, and a touch of sweetness.
- Green Onions: Sprinkle fresh slices at the end for sharp, bright flavor.
- Eggs: Scrambled into the rice to add richness and a classic fried rice texture.
- Butter: Adds lusciousness and helps meld flavors.
- Sesame Oil: A little goes a long way, infusing nutty aroma.
- Soy Sauce: For saltiness and umami depth; I recommend low sodium version to keep it balanced.
- Seasoning (MSG or Salt & Pepper): Enhances overall flavor and gives that restaurant feel.
- Optional Garnishes: Toasted sesame seeds or chili oil can add flair if you’re feeling fancy.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best parts about this leftover turkey fried rice recipe is how flexible it is. I often tweak it based on whatever veggies I have or how many eggs I want to toss in – it always turns out great. Plus, it’s a perfect canvas if you want to ramp up heat, swap proteins, or make it vegetarian (just leave out the turkey and add tofu!).
- Variation: I sometimes use leftover roast chicken instead of turkey when I don’t have turkey handy—equally delicious.
- Make it Spicy: A drizzle of chili oil or a pinch of red pepper flakes adds a fiery kick that I personally love.
- More Veggies: Feel free to add chopped bell peppers, snap peas, or mushrooms based on what’s in season.
- Gluten-Free Twist: Swap soy sauce for tamari to make this recipe gluten-free without sacrificing flavor.
Step-by-Step: How I Make Leftover Turkey Fried Rice Recipe
Step 1: Sauté Your Aromatics
Heat a large skillet over medium-high heat – and here’s a tip: I like cast iron or a heavy-bottomed pan for the best sear. Toss in your diced yellow onions. If your skillet isn’t nonstick, add a tiny splash of oil to get things moving. Cook the onions for 5 to 6 minutes until they’re soft and fragrant but not browned. This slow caramelization adds natural sweetness that’s key to the flavor base. Once your onions look translucent, stir in the minced garlic and cook another 30 seconds to a minute. Watch carefully to avoid burning the garlic—it becomes bitter if overcooked!
Step 2: Add Veggies and Butter
Next, toss in the frozen mixed vegetables and stir so they thaw evenly—this also warms them through and avoids watering down the dish. Once the veggies are well combined, push them to one side of the pan. Add the butter to the open space and let it melt before moving on. This step is magic because the butter adds richness and helps the rice get that slightly crisp texture we’re after.
Step 3: Fry the Rice
Now for the rice! Using the back of your spatula, press the cooked rice down into the pan, breaking apart any clumps. This helps the rice warm evenly and crisp up a little. Drizzle the soy sauce and sesame oil over the rice, then stir well to make sure every grain is coated with that lovely dark color and flavor. You’ll start smelling the signature fried rice aroma right here!
Step 4: Scramble In Your Eggs
Clear a space in the center of your pan and crack the eggs into it. Use your spatula to gently break up the yolks and scramble them until cooked. Then fold your scrambled eggs into the rice and veggies so they’re evenly distributed. This step adds a luscious texture and protein that rounds out the dish beautifully.
Step 5: Mix in the Leftover Turkey and Green Onions
Finally, stir in your chopped leftover turkey along with half of the sliced green onions. Keep the heat on medium and continue cooking for another 2 to 3 minutes, stirring often, until the turkey is warmed through but not dried out. The green onions add freshness and a slight crunch that wakes up the palate.
Remove from heat, transfer to a serving dish, and garnish with the remaining green onions. If you like, sprinkle with toasted sesame seeds or a drizzle of chili oil for an extra flavor punch.
Pro Tips for Making Leftover Turkey Fried Rice Recipe
- Use Day-Old Rice: Freshly cooked rice is too moist; chilling it overnight dries it out, making for perfect texture when frying.
- Don’t Overcrowd the Pan: Cook in batches or use a large skillet so ingredients have space and don’t steam.
- Adjust Soy Sauce Gradually: Add a little at a time to avoid over-salting; you can always add more but can’t take it out.
- Scramble Eggs Separately: Clearing space for eggs lets you control their texture—fluffy, not rubbery.
How to Serve Leftover Turkey Fried Rice Recipe
Garnishes
I always finish with fresh green onions for that fresh bite. Toasted sesame seeds add a little crunch and nuttiness, while a splash of chili oil gives it a lovely smoky heat. Sometimes I sprinkle a pinch of MSG seasoning if you’re into that, as it really brightens the flavors in this fried rice.
Side Dishes
This recipe is filling on its own but pairs beautifully with a simple side of steamed edamame or a light Asian-inspired cucumber salad for contrast and freshness. If you want to get fancy, some quick pickled radishes or kimchi work wonderfully too!
Creative Ways to Present
For holiday leftovers or special occasions, I’ve served this fried rice in whole pineapple halves for a fun tropical touch. You can also pack it into lettuce cups for a light, hand-held option. Getting creative with presentation makes mealtime more exciting and impresses guests, even if it’s just leftover turkey.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey fried rice in an airtight container in the refrigerator, and it keeps well for up to 3 days. Let it cool completely before refrigerating to prevent sogginess. This makes for a fantastic next-day lunch when you need something quick.
Freezing
While I usually eat this within a few days, you can freeze leftover turkey fried rice. Just portion it into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, I prefer using a skillet over medium heat, adding a splash of water or broth if the rice feels dry. Stir occasionally to warm evenly and revive that slightly crispy fried rice texture. Microwave works too—just cover and stir halfway through heating to keep things moist.
FAQs
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Can I use brown rice instead of white rice?
Absolutely! Brown rice works fine, though it might have a chewier texture and may take a bit longer to heat through. Just make sure it’s cooked and cooled beforehand to prevent clumping.
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What if I don’t have leftover turkey?
You can substitute leftover chicken, pork, or even shrimp. This recipe is flexible, so feel free to swap in whatever protein you have on hand—just chop it up and proceed as usual.
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How do I prevent the rice from becoming mushy?
Using day-old rice that has been chilled helps the grains dry out slightly, so they fry individually rather than sticking together. Also, avoid adding too much soy sauce or liquid at once, and keep the heat medium-high for better frying.
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Can I make this recipe vegetarian?
Yes! Simply skip the turkey and add extra veggies or tofu for protein. Adjust seasoning accordingly to keep the dish flavorful and satisfying.
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Is MSG necessary for this recipe?
Not at all. MSG is optional and used to boost umami flavor, but salt and pepper work perfectly. If you haven’t tried MSG, consider it a pantry secret that can enhance savory dishes, but it’s completely optional.
Final Thoughts
This leftover turkey fried rice recipe isn’t just a practical way to transform leftovers—it’s a comforting, tasty meal that makes turkey feel exciting all over again. I love how it comes together in less than 20 minutes and reliably delivers big flavor. So next time you’re staring down a fridge full of turkey scraps, give this recipe a whirl—you might just find a new favorite weeknight go-to you’ll keep coming back to.
PrintLeftover Turkey Fried Rice Recipe
A quick and delicious way to use leftover turkey, this fried rice recipe combines cooked white rice, chopped turkey, vegetables, and eggs sautéed with savory seasonings for a flavorful and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Main Ingredients
- 4 cups cooked white rice
- 2 cups leftover turkey chopped, white meat and/or dark meat
- 1 small yellow onion diced, or about 1 1/4 cups
- 3 cloves garlic minced
- 1 1/2 cups frozen vegetables such as peas, carrots, and corn
- 3 green onions sliced
- 3 large eggs
- 2 tbsp butter salted or unsalted
- All Purpose MSG Seasoning, or salt and pepper to taste
- 2 tbsp sesame oil
- 1 1/2-2 tbsp low sodium soy sauce
- Toasted sesame seeds, chili oil, MSG for garnish, optional
Instructions
- Prepare the onion: Heat a large skillet over medium-high heat. If the skillet is not nonstick, add a small amount of cooking oil as needed. Add the diced onion and sauté for 5-6 minutes until translucent and fragrant.
- Add garlic and vegetables: Add the minced garlic and cook for about one more minute. Then add the frozen vegetables and stir them around to fully thaw. Push all the vegetables to one half of the pan.
- Add butter and rice: Add the butter and let it melt most of the way before adding the cooked white rice. Use the back of your spatula to press the rice into the pan, flattening it out and breaking apart any large clumps.
- Season the rice: Add in the soy sauce and sesame oil, stirring until all the rice is coated and evenly colored.
- Cook the eggs: Clear an open space in the middle of the pan and crack the eggs into it. Use your spatula to break apart the yolks and cook the scrambled eggs. Fold the cooked eggs into the fried rice mixture to distribute evenly.
- Add turkey and green onions: Stir in the leftover chopped turkey and half of the sliced green onions. Let the mixture cook, stirring often, until the turkey is heated through, about 2-3 minutes.
- Serve and garnish: Remove from heat and transfer the fried rice to a serving dish. Garnish with the remaining green onions, toasted sesame seeds, chili oil, or MSG if desired, then serve immediately.
Notes
- Use day-old cooked rice for best texture to prevent mushiness.
- Feel free to substitute frozen mixed vegetables with any fresh veggies you have on hand.
- Adjust soy sauce quantity to taste, especially if using a higher sodium brand.
- For a spicier kick, drizzle with chili oil or add red pepper flakes.
- To keep it gluten free, ensure soy sauce used is tamari or gluten free.
