Turkey Un-Fried Rice
Heyo, HAPPY THANKSGIVING WEEK, friends!!!
I hope you’re half as pumped for Thursday as I am. For the record, my excitement level is currently somewhere between my roommate pre-proposal and Tom Cruise couch jumping. And it’s only Tuesday. I’m trying to keep it together and be productive, but my mind keeps drifting to my turkey (girlfriend is dry-brining this year), afternoon bath cocktails, and Momofuku pumpkin pie cake. Dear God, I love Thanksgiving.
If you’re looking for some last minute menu inspo, you definitely came to the right place. I’ve got lots of epic ideas for everything from starters and sides to dessert and cocktails right here. Feeling a little anxious about tackling the turkey? Take some deep breaths and brush up on your technique here. (If you’re working with a frozen bird, that bad boy best be defrosting in your fridge right now!!)
As per usual, I shall be ready and waiting for your Thanksgiving queries over the next few days. Feel free to email me (firstname.lastname@example.org) or tweet me (@serenagwolf) any time, and I’ll get back to you ASAFP. I live to virtually help put out your T-Day fires—seriously, it’s an annual highlight—so don’t be scared to hit your weird blog lady up.
Note: If you email me, put “EMERGENCY” in the subject line so that I know it’s an urgent Thanksgiving matter and not just a compliment, advertising pitch, etc. Please and thank you.
Moving on! Now that we’ve gotten all the T-Day housekeeping out of the way, let’s talk Turkey Un-Fried Rice. I know the big meal is still a couple days away, but I figure now is as good a time as any to start fluffing you for those turkey leftovers.
It’s a Domesticate ME! tradition to provide you with a festive way to capitalize on Thursday’s surplus turkey and sides, and I have to say, I’m quite proud of this year’s offering. The past few years, I’ve gone pretty extreme with the leftovers recipe. (Mashed Potato Pancakes with Goat Cheese and Chives! Turkey and Sweet Potato Taquitos with Jalapeño Cranberry Sauce! Thanksgiving Enchiladas!) All of these creations are awesome, duh, but they also require a little bit of legwork. So this time around, I wanted to prioritize simplicity and provide a fuss-free option for those who like to take it easy in the kitchen post-holiday.
Enter Turkey Un-Fried Rice. (Virtual chest bump.)
Chop up your leftover turkey and some veggies, throw them in a pan with some garlic, ginger, brown rice, soy sauce, and a couple of eggs, and have yourself a healthy, hearty, and flavor-packed feast. SIMPLE. The whole shebang shouldn’t run you more than about 15 minutes from start to finish if your rice is pre-cooked. (Maybe cook some rice today in preparation?) It may sound strange, but I like to top my rice with a dollop of cranberry sauce. The sweetness coupled with the savory, umami flavor of this rice is unreal. Just throwing that out there.
FYI, peeps, while this recipe was created with T-Day leftovers in mind, I recommend putting it to work year-round as a template for your un-fried rice adventures. You can easily sub diced chicken breast, pork tenderloin, beef, or shrimp for the turkey, and vary your vegetable choices based on what’s in season/in your fridge. Even the rice element is negotiable! I typically have brown rice on hand but by all means, feel free to experiment with your favorite whole grains. I can personally vouch for the deliciousness of un-fried quinoa, farro, and barley…
- 2 tablespoons light sesame oil extra-virgin olive oil or coconut oil will also work
- ½ medium red onion finely chopped
- 1 cup cooked green beans finely chopped
- 1 cup grated carrots
- 3 large garlic cloves minced
- 2 teaspoons freshly grated ginger
- 2 large eggs
- 2½ cups cooked brown rice
- 2 cups diced turkey white or dark meat
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon unseasoned rice vinegar
- 3 scallions white and light green parts only, thinly sliced (optional)
Heat the sesame oil in a large wok or non-stick skillet over medium heat. When the oil is hot and shimmering (but not smoking!), add the onion and cook for about 5 minutes until softened and translucent. Add the green beans, grated carrots, garlic and ginger, and cook for 1 minute until the garlic is fragrant.
Push the veggies to one side of the pan. Crack the two eggs into the empty side of the pan and scramble with a spatula just until set, about 1-2 minutes. Fold the eggs into the vegetable mixture.
Add the brown rice, turkey, soy sauce and rice vinegar to the pan, stirring to combine. Cook for 1 to 2 minutes just until everything is heated through.
Serve the un-fried rice warm garnished with scallions (if using).
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