I love a good fried rice recipe. It is a great way to use up leftover rice. I have shared a chicken and ham version before. This is a turkey fried rice version that I found in my recent issue of Simple and Delicious. It uses ground turkey.
I loved it except for the crunchy peanut butter. I didn’t appreciate the peanut bits and didn’t feel the bits really contributed to the dish. So the recipe below includes my change to creamy peanut butter. It was a dish loved by all. Another thing that I love about this recipe is it calls for bean sprouts. I LOVE bean sprouts!
- 1 Tbsp olive oil
- 2 eggs, beaten
- 1/2 lb ground turkey
- 2 green onions, sliced
- 3 cups cold cooked rice
- 1 cup bean sprouts
- 1/4 cup minced fresh cilantro
- 1/4 cup soy sauce
- 2 Tbsp creamy peanut butter
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp ground ginger
- 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.
- 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.