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Peanut Turkey Fried Rice Recipe
Peanut Turkey Fried Rice Recipe photo by Taste of Home

Peanut Turkey Fried Rice Recipe

Publisher Photo
Generally, fried rice is a dish made with leftover rice from the day before, which serves as a nice base for a catch-all meal. Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 eggs, beaten
  • 1/2 pound ground turkey
  • 2 green onions, sliced
  • 3 cups cold cooked rice
  • 1 cup bean sprouts
  • 1/4 cup minced fresh cilantro
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons chunky peanut butter
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger

Nutritional Facts

1-1/2 cups equals 408 calories, 19 g fat (4 g saturated fat), 144 mg cholesterol, 1,067 mg sodium, 39 g carbohydrate, 2 g fiber, 20 g protein.

Directions

  1. In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside.
  2. In the same skillet, cook turkey and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through. Yield: 4 servings.
Originally published as Turkey Fried Rice in Simple & Delicious May 2010, p13

Nutritional Facts

1-1/2 cups equals 408 calories, 19 g fat (4 g saturated fat), 144 mg cholesterol, 1,067 mg sodium, 39 g carbohydrate, 2 g fiber, 20 g protein.

Reviews for Peanut Turkey Fried Rice

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 15, 2014

I love this recipe. I just add any veggie I have on hand and it always turns out great. I used leftover black rice too.

MY REVIEW
Reviewed Feb. 24, 2013

This was a great recipe that was really quick to put together. I used liquid aminos, which is a soy sauce substitute found in the organic aisle. It has way less sodium but I would put slightly less than the recipe called for because mine was a little salty...it has a stronger flavor. ;) Also, I used chicken breasts that I cut up into cubes and floured. Equally as good !

MY REVIEW
Reviewed Oct. 2, 2011

Very tasty. I will make this again.

MY REVIEW
Reviewed Jun. 14, 2011

I was disappointed with this. It was so much work for a mediocre dish. If I did make it again (my daughter did like it) I would use LESS peanut butter as the flavor of that was overwhelming : (

MY REVIEW
Reviewed Jun. 9, 2011

I love this recipe! I always just throw whatever veggies I have in their instead of sprouts. What makes this absolutely delicious is the sauce mixture. So good, and so easy to make!

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