Peanut Turkey Fried Rice Recipe
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Peanut Turkey Fried Rice Recipe

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4.5 11 16
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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


  • 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: 408 calories, 19g fat (4g saturated fat), 144mg cholesterol, 1067mg sodium, 39g carbohydrate (2g sugars, 2g fiber), 20g protein.


  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

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ladydeathz User ID: 1077402 190766
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."

Homebaker7 User ID: 5769714 105146
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 has a stronger flavor. ;) Also, I used chicken breasts that I cut up into cubes and floured. Equally as good !"

elaineae User ID: 3082225 128996
Reviewed Oct. 2, 2011

"Very tasty. I will make this again."

Mirage3D User ID: 5086163 187194
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 : ("

dmdyrud User ID: 5887722 172129
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!"

mello4413 User ID: 2879061 171821
Reviewed Mar. 21, 2011

"i thought this turned out great! only substitutions i made were- frozen peas thawed for the bean sprouts and i didnt have fresh but i did use dried cilantro."

Bean Q User ID: 4900811 172122
Reviewed Oct. 22, 2010

"I had a rough weekend where I expirmented with new recipes and they were awful, so I was hesitant to try this one. Especially with 1/4 cup of cilantro. I am glad I did. Our grocery store only had sick looking sprouts so I opted to substitue a cup of frozen carrot/peas thawed. This recipe was delicious even reheated."

wmesser User ID: 3768328 190736
Reviewed May. 27, 2010

"Awesome, my family loves it! Made it with pork instead of turkey..."

christineann11 User ID: 1714849 188315
Reviewed Apr. 27, 2010

"Delicious! Good flavor, and quick to make if you prepare some extra rice with a previous night's dinner"

applej User ID: 686713 146803
Reviewed Apr. 22, 2010


I lightened it up by using lite soy sauce, brown rice, reduced fat peanut butter, and egg beaters. Delicious!"

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