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Ground turkey fried rice in a silver skillet.
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Ground Turkey Fried Rice

Made with ground turkey and vegetables, this easy fried rice recipe is perfect for a quick and easy dinner. Made with lots of fresh veggies, it's a great healthier alternative to takeout, and it's ready to serve in less than 30 minutes.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 431kcal

Equipment

Ingredients

  • 1 taablespoon oil
  • 16 ounces ground turkey (450g)
  • 1 red bell pepper (diced)
  • 1 yellow onion (diced)
  • 4 garlic cloves (minced)
  • 4 large eggs
  • 1 cup mixed frozen vegetables (150g)
  • 3 cups cooked cold rice (600g)
  • ¼ cup tamari sauce (or soy sauce) (4 tablespoons)
  • ¼ teaspoon chili flakes
  • ¼ teaspoon black pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger

Instructions

  • Heat the oil in a large skillet on a medium high heat.
  • Once hot add the ground turkey in with some salt and pepper for seasoning. Cook til browned and cooked through. Remove from the skillet, leaving any fat in the pan and set to one side.
  • Add the diced red pepper and onion to the skillet. Cook til softened. Stir in the garlic and cook for a couple of minutes more.
  • Move the cooked veggies to the side of the skillet and crack the eggs in. Use a fork to break and scramble them til solid.
  • Turn the heat up to high.
  • Add in the cooked turkey mince, frozen vegetables, cold rice and the seasonings; tamari, chili flakes, black pepper, rice wine vinegar, sugar and ginger.
  • Combine everything together.
  • Cook for five minutes, stirring occasionally til heated through.
  • Season to taste and serve.

Notes

  • Use cold rice. This is key for your fried rice not to turn out mushy and clumped together.
  • Don't use short grain rice like sushi or other glutinous rice varieties. Short garin rice will be softer and the grains will stick together.
  • Get your skillet or wok super hot before adding the cold rice.
  • Use the biggest pan you have and don't overcrowd the ingredients if you can help it. If there are too many ingredients, they won't get hot enough and can steam, causing the rice to clump together.
  • Don't overdo the sauces as this can make your rice too wet. Taste before serving and adjust with salt if needed.
  • If you have frozen ground turkey, thaw it in the fridge overnight before using.
  • Dice your veggies fairly small so that they mix well with the other ingredients.
  • The fresh garlic and be substituted with garlic powder. Add in half a tablespoon when you add the other seasonings.

Nutrition

Calories: 431kcal | Carbohydrates: 49g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 967mg | Potassium: 699mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3579IU | Vitamin C: 46mg | Calcium: 76mg | Iron: 3mg