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Korean-Style Turkey Fried Rice

Korean-Style Turkey Fried Rice

Christine Cushing
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6
Calories 421 kcal

Ingredients
  

  • 3 tbsp vegetable oil
  • 2 eggs beaten
  • 2 green onions thinly sliced
  • 1 tsp fresh ginger grated
  • 2 small carrots* grated
  • 1 red bell pepper* diced
  • 1 tbsp Tamari soy sauce
  • 1 tbsp gochujang chili paste
  • 1 ½ cups leftover roast turkey meat diced into 1“ pieces
  • 2 cups cooked rice cold, long grain, leftover is best
  • 1 tsp sesame oil
  • ¾ cup frozen green peas boiled
  • 1 tbsp sesame seeds toasted

Instructions
 

  • Heat 1 tbsp of the oil in a wok or large sauté pan over high heat. Once hot, add the whisked eggs and cook until egg is set, about 2 minutes, turning to finish cooking.  Remove from wok and set aside.
  • Wipe wok clean and return to high heat with remaining oil. Once shimmering, add the vegetables and stir fry for 2 minutes, until starting to soften.  Quickly add the soy sauce, Gojuchang, turkey and cooked rice, breaking up the clumps.  Continue to stir fry until rice is well coated in sauce and very hot, about 2 minutes. Add sesame oil, boiled green peas and cooked eggs and toss for another minute on the heat. Sprinkle with toasted sesame seeds and more green onions, if desired.
  • Serve immediately.

Notes

*Can substitute any bruised or wilted veggies from your fridge for the carrots and red pepper.

Nutrition

Calories: 421kcalCarbohydrates: 34gProtein: 26gFat: 20gSodium: 532mg
Keyword Leftovers, Turkey Roast
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