I’ve always had a soft spot for a good fried rice recipe—it’s one of the most satisfying ways to breathe new life into leftover rice. Over the years, I’ve shared a few favorites, including chicken and ham versions that have become regulars in our meal rotation. But when I spotted a turkey fried rice recipe in a recent issue of Simple and Delicious, I knew I had to give it a try. It uses ground turkey, which is lean, flavorful, and a great protein option when you want something a little lighter.

The original recipe called for crunchy peanut butter, and while I love a good crunch in the right context, I found the peanut bits didn’t really add much to the dish—in fact, they felt a little distracting. So I made a simple swap to creamy peanut butter, and it made all the difference. The sauce turned out smooth and rich, coating the rice and turkey beautifully without any unexpected texture. The result? A dish that was a hit with everyone at the table.

One of my favorite parts of this recipe is the addition of bean sprouts. I’m a big fan of their crisp, fresh bite, and they bring a lovely contrast to the warm, savory rice. If you’re looking for a quick, flavorful dinner that’s perfect for using up leftovers and sneaking in a few veggies, this turkey fried rice is a must-try.

Ingredients for Turkey Fried Rice

OLIVE OIL
EGGS
LEAN GROUND TURKEY
GREEN ONIONS
RICE
BEAN SPROUTS
CILANTRO
SOY SAUCE
CREAMY PEANUT BUTTER
SUGAR
GARLIC POWDER
CRUSHED RED PEPPER FLAKES
GROUND GINGER

Instructions for Ground Turkey Fried Rice

Start by heating a bit of oil in a large skillet over medium-high heat. Crack your eggs into the pan and let them cook gently. As they begin to set, use a spatula to lift the edges and allow the uncooked egg to flow underneath—this helps them cook evenly without scrambling. Once the eggs are fully set and cooked through, slide them onto a plate and set them aside for later.

In that same skillet (no need to dirty another!), add your ground turkey and chopped onions. Cook over medium heat until the turkey is browned and no longer pink, breaking it up as it cooks so it’s nice and crumbled.

Next, stir in your cooked rice, fresh bean sprouts, and chopped cilantro. These ingredients bring texture, freshness, and a pop of color to the dish.

In a small bowl, whisk together the remaining ingredients—this is your flavorful sauce, and if you’ve swapped in creamy peanut butter like I did, it’ll be velvety and rich. Pour the sauce into the skillet and stir everything together until well coated.

Finally, chop up the cooked eggs into bite-sized pieces and fold them back into the skillet. Give everything a final stir and let it heat through until piping hot.

This recipe makes about 4 generous servings, and trust me—it’s one of those dishes that disappears fast!

Frequently Asked Questions

Can I use leftover turkey instead of ground turkey?
Absolutely! If you have cooked turkey from a previous meal, just chop or shred it and add it after sautéing the onions. It’s a great way to repurpose holiday leftovers.

What kind of rice works best for fried rice?
Day-old rice is ideal because it’s drier and won’t get mushy. Long-grain white rice or jasmine rice works beautifully, but brown rice or even cauliflower rice can be used for a healthier twist.

Is the peanut butter flavor strong?
With creamy peanut butter, the flavor is smooth and subtle—it adds richness without overpowering the dish. If you’re unsure, start with a smaller amount and adjust to taste.

What can I use instead of bean sprouts?
If you don’t have bean sprouts on hand, shredded cabbage, julienned carrots, or snap peas make great substitutes. They add crunch and freshness just like sprouts do.

Can I prep this ahead of time?
Definitely! You can cook the rice and turkey mixture ahead and refrigerate it. Just reheat in a skillet and stir in the chopped eggs right before serving.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through. The flavors deepen overnight, so it’s just as tasty the next day!

Can I freeze this fried rice?
Yes, but skip the bean sprouts if you plan to freeze it—they don’t hold up well. Freeze in portions and thaw overnight in the fridge before reheating.