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November 27, 2012

Turkey and kale fried rice recipe

Turkey and kale fried rice uses the last of the Thanksgiving leftovers.

Using up every last bit of leftover turkey and vegetables from a holiday feast brings out the frugal New Englander in all of us. When the bits you have are small, just a cup of this and a handful of that, you're ready to make fried rice. Everything you need resides in the pantry, and once you get the basic method in your head, you can whip up a bowl of fried rice with any protein and vegetables you have on hand. In this case, turkey and kale, both remnants of our Thanksgiving dinner, bring just the right balance to a dish where the rice and Asian condiments really take center stage. You can swap tofu for turkey, brown rice for white, cabbage for kale, and no nuts for peanuts. It's all good.

Turkey and kale fried rice, from The Perfect Pantry.

Turkey and kale fried rice

From the pantry, you'll need: peanut oil, egg, onion, garlic, long-grain white rice (cooked), roasted unsalted peanuts, sesame oil, oyster sauce, low-sodium soy sauce.

Serves 2-3 as a lunch or light supper main dish.

Ingredients

2 tsp peanut oil
1 egg, lightly beaten
1/4 cup chopped onion
1 clove garlic, minced
3 cups chopped kale
1 large portobello mushroom, chopped
3/4 cup diced cooked turkey (or bits of rotisserie chicken)
1-1/2 cups cold cooked rice, any type (I use long-grain white rice)
1 Tbsp sesame oil
2 Tbsp oyster sauce
3 Tbsp low-sodium soy sauce
2-3 tsp roughly chopped roasted unsalted peanuts

Directions

Heat a wok or deep frying pan over high heat. Add the oil and pour in the egg. Let it sit for 10 seconds, then stir-fry to break up the egg into large chunks.

Add the onions and garlic, and stir for 15-20 seconds. Then, add the kale and mushrooms, and stir for 30 seconds.

Break up the cold rice, and stir into the wok. Cook for 1 minute, stirring frequently, and then toss the turkey into the wok.

Add sesame oil, oyster sauce and soy sauce, and stir until well combined. At the last minute, add the peanuts.

Serve hot.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Salmon fried rice
Shrimp, broccoli and scallion fried rice
Nasi goreng (Indonesian fried rice)
Vegetable fried rice
Tofu, bok choy and portobello fried rice

Other recipes that use these pantry ingredients:
House fried rice, from Andrea Meyers
Chicken fried rice, from Rasa Malaysia
Vegetable fried rice, from Steamy Kitchen
Chicken fried rice, from Food for My Family
Peruvian-style fried rice, from Go Dairy Free

Comments

I planned on making a turkey fried rice today as well and now have a new twist - yum!

Jennifer, would I make a whole turkey just to have leftovers for this fried rice? I think I might!

Really, Lydia, your recipes are no brainers for someone with a well-stocked pantry but I just don't think of these combos and am glad I have you to do it for me. Really simple, healthy and always scrumptious! This one is great for leftover bird!

I love this recipe!!! I am printing this out b/c I have another turkey that I am roasting this week and this will be perfect for odds and ends this weekend. Thanks :)

Jamie, that's such a lovely compliment. I've been preaching the gospel of a well-stocked pantry since we moved to this house in the woods, and this type of recipe makes a great case for it.

Alyssa, perfect timing! I'm roasting more turkey breast, and packing the meat into small portions for dishes like this one.

Yes, I would love this! Reminds me that I haven't made fried rice for ages.

I'd add the soy and oyster sauces at the the same time as the turkey so that it fully absorbed their flavour. I think I would use more turkey too because there doesnt seem to be that much compared to the other ingredients.
Other than that it looks good

Kalyn, I don't make fried rice as much as I'd like to, so whenever I have it, it's a real treat. The kale was so good in this.

Ian, I love it when readers take my recipes and make them their own. I like to use the turkey more as a condiment, so a small amount goes a long way. If you have more turkey, or like more in your fried rice, make it to your own taste. You'll love the flavor, I'm sure of it.

What a great idea!

Fried Rice is the way to go for any leftover veggies or meat. its quick and delicious too. I didnt have any leftover thankfully! hope you had a great thanksgiving.

Tina, thanks.

Dixya, I agree. I'll make fried rice from almost anything!

Hi Lydia,

This dish looks delicious. I can't wait to try and make it. I may use chicken since I'm not a big fan of turkey.

Candice, chicken would be equally great here. Enjoy!

leftovers+rice=delicious!! nice twist!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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