Turkey Fried Rice
Updated November 25, 2025
- Ready In
- 20 min
- Rating
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Ingredients
1 tablespoon vegetable oil
3 cups frozen vegetables, such as cut green beans or a blend of peppers, corn and snap peas
Kosher salt, such as Diamond Crystal
1 garlic clove, minced
2 cups leftover white rice, preferably cold or just barely room temperature
2 cups chopped or shredded cooked turkey
2 tablespoons soy sauce
2 eggs, beaten
½ tablespoon toasted sesame oil
1 scallion, sliced
Nutritional analysis per serving (4 servings)
84 grams carbs; 151 milligrams cholesterol; 569 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 654 milligrams sodium; 32 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drizzle the vegetable oil in a large nonstick pan over medium heat. Once shimmering, add the vegetables. Season with 1 teaspoon salt. Cook, stirring frequently, until they defrost and begin to brown a bit, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Step 2
Add the rice to the pan. Cold rice tends to clump together, so use your spatula or wooden spoon to break the rice into individual grains. Immediately add the turkey and toss to combine, 15 to 20 seconds. Drizzle soy sauce over the top and continue tossing together until evenly coated.
- Step 3
Turn the heat up to medium-high and make a well in the middle of the rice. Pour the beaten eggs into the middle and let them set for 20 to 30 seconds. Break the eggs up with your spatula and fold them into the rice while tossing everything together. Continue tossing until the egg is cooked and distributed throughout the rice.
- Step 4
Pour the sesame oil over the rice and add the scallion. Give the pan a few good tosses before serving.
Private Notes
Comments
I don’t care if it’s not “authentic” fried rice! I had the stuff, it went together quickly with brown rice cooked in advance and sufficiently chilled. I used frozen mixed vegetables, no judging, please. I cook for one person (myself) and I deeply appreciate that the NYT is now including proportions that are half of the original. I liked this very much, very tweak-able, went together quickly and I’ll make it again, either with another protein, like chicken, or using the leftover turkey as it periodically finds its way into my fridge. There’s a place here for everyone, even old ladies like me (77!) who enjoy cooking but who don’t cook for a crowd. Thank you, NYT!
@Laurel I rarely put egg in mine, comes out fine. I usually finish with fish sauce and add oyster sauce
Perfect for Black Friday rush! I scrambled four eggs first, seasoned them and set them aside, to then toss them at the end. My family loved it. Thank you!
This was so easy and so good! Will be making this often! I used chicken instead of turkey because that’s what I had. Other than that substitution, I made it exactly by the recipe. I was hoping for leftovers but everyone is going back for seconds!
It was a bit salty- next time I will use a low sodium soy sauce. Other than that it was delicious and easy
fresh grated ginger is a good add-on for this recipe. You could also add fresh jalapenos, Lime juice and or cilantro at serving time. Braggs amino acids are an alternative to soy sauce, for vegetarians who do not want the turkey or eggs.