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Turkey Fried Rice

 Turkey Fried Rice
"My husband, our two young sons and I enjoy this deliciously different fried rice dish," relates Lorna Plett of Riverton, Manitoba. "The brown rice makes it extra nutritious...and it's a great way to use up leftover cooked turkey."
4 ServingsPrep: 50 min. + chilling Cook: 10 min.


  • 2 cups reduced-sodium chicken broth
  • 1 cup uncooked brown rice
  • 2 cups cubed cooked turkey breast
  • 3 tablespoons reduced-sodium soy sauce
  • 1 egg, lightly beaten
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1 tablespoon canola oil
  • 1 cup shredded romaine


  • In a large saucepan, bring broth to a boil. Stir in rice. Reduce
  • heat; cover and simmer for 45-50 minutes or until liquid is absorbed
  • and rice is tender. Remove from the heat; cool. Cover and
  • refrigerate overnight.
  • In a small bowl, combine turkey and soy sauce; cover and refrigerate.
  • In a large nonstick skillet, cook and stir the egg over medium heat
  • until completely set. Remove and set aside.
  • In the same skillet, saute the onion, green pepper and celery in oil
  • until tender. Add rice and turkey; cook and stir over medium heat
  • for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2
  • minutes. Serve immediately. Yield: 4 servings.

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Turkey Fried Rice (continued)

Nutritional Facts: One serving (1 cup) equals 367 calories, 10 g fat (2 g saturated fat), 106 mg cholesterol, 994 mg sodium, 40 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer