Homemade is Better—Turkey Fried Rice

I’ve started watching the occasional Facebook video about cooking.  One show I got into is called Uncle Roger.  The host, Uncle Roger, talks about how so many people make chicken fried rice incorrectly.  Some of the videos are amusing, some of them make almost no sense.  But regardless, you pick up a few interesting tips on how to make a decent chicken fried rice.  I, however, decided to use turkey, because I have a bit of it left over.

A couple of tips when making fried rice dishes.  You need to use day old, cold rice.  Do not believe the YouTube quacks that use freshly cooked rice.  I can hear some of you asking what difference does it make? And I’m glad you asked.  Rice, when cooked fresh still has moisture in it.  And unless you’re a moisture farmer on a planet in a galaxy far away from a long, long time ago, you do not want moisture in your rice for this dish.  You want slightly dried, but still fully cooked rice so the grains will separate.  Moisture in fried rice means that your rice will clump together, and you are not trying for clumpy rice.

When it comes to what to add to a fried rice, I say add whatever you want, but within reason.  You want to add ingredients that are going to match in size.  Peas, corn kernels, and medium diced protein.  As I said, I used turkey because I had just cooked one and I wanted to use the remaining turkey I had.  Fried rice also contains egg, which is kind of a binder.  I say kind of, but really most of the fried rice dishes I have made they add scrambled egg into the fried rice.  Thus, you can also copy this method.  You would cook almost all the ingredients separately, then combine them.  If you follow my recipe below, you should have much success.

Turkey Fried Rice


2 cups cold cooked rice
2-3 whole eggs – pre scrambled or not
1-2 cups diced turkey
1 cup sliced carrots
1 cup green peas
1 cup corn kernels
2 tbsp vegetable oil
¼ cup soy sauce
Salt and pepper to taste

  • If you do not have left over rice, make it the day before and refrigerate it overnight.
  • If you are going to scramble your eggs ahead of time, choose a large non-stick pan or wok. Season your scrambled eggs with a ½ tsp of kosher salt.
  • Boil the carrots until they are soft, add the peas and corn to warm them up.
  • Drain the carrots, peas, and corn and set everything to the side.
  • Heat up your wok or large non-stick frying pan over high heat.
  • Add the canola oil and let it warm up.
  • Add the turkey and warm it up, stirring it often.
  • Next, add the vegetables and stir them to warm up.
  • Add the rice and stir to loosen the rice.
  • Add the eggs and stir longer if they are not already scrambled.
  • Add the soy sauce and mix.
  • Taste for salt and add more if needed.
  • Transfer to a serving dish and serve family style.
  • I hope this translation is correct: 请享用 (enjoy your meal)