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

Peanut Turkey Fried Rice Recipe

Read Reviews (11)
4.63 11
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(11)

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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