This Leftover Turkey Fried Rice recipe is super versatile. It is perfect to use up those Christmas and Thanksgiving leftovers (I've even snuck in pigs in blankets). But this super easy and flavour packed 20 minute stir fry dish is equally delicious all year round made with leftover roast chicken, beef, pork, shrimp or my favourite - duck!
Slice roughly 150g Pigs in Blankets into ½ cm slices. Don’t stress if bacon falls off, it doesn’t matter, just slice it too. Slice and then chop 150g Cooked Roast Turkey into 2cm chunks. Don’t cut too small as it will break up more when cooking. Set aside.
Measure out roughly 50g Frozen Peas and 50g Sweetcorn into a small bowl. Set aside.
Measure out and combine ½ tsp Sesame Oil and 2 tbsp Light Soy Sauce into a small bowl (egg cups are handy!) Set aside. Measure 1 tsp Garlic Salt and set aside.
Trim and finely slice 1 Spring Onion on an angle. Set aside.
Prepare and dice 100g Bell Pepper, 100g Courgette, 75g Onion and 100g Mushroom. Aim for similar size pieces – rough 1cm chunks. Don’t mix the mushrooms with the other vegetables as they won’t cook at the same time. Set aside.
Add 250g Ready Cooked Long Grain Rice into a bowl and use the tips of your fingers to break up and lumps of rice. Set aside.
Make sure you also have 1 Egg and vegetable oil to hand.
Cook the Fried Rice
Put your wok or very large frying pan onto the highest heat possible. When it starts smoking add roughly 1 tbsp Vegetable Oil and swirl it around the pan. Do not touch the temperature until you have finished cooking!
Add the diced onion, courgette and pepper to the pan and stir/toss over a high heat for 2 minutes.
Add the diced mushrooms and stir for a further 1 minute.
Add the peas and sweetcorn. Stir everything until it is all combined and the peas/sweetcorn have warmed through (1 minute max).
Tip the veg out into a bowl and keep that aside. Make sure all traces of the veg are scraped out the pan.
Return the pan to the heat and bring it back to smoking point. Add another 1 tbsp Vegetable Oil to the pan and give it a swirl.
Add the sliced pigs in blankets and turkey chunks to the pan and stir fry for 1 minute.
Add half the light soy/sesame oil mix and all the garlic salt. If it is looking a little dry, you can add a tablespoon or two of water – don’t be tempted to add more oil. Stir everything and continue frying for 1 minute.
Add the cooked rice and stir until fully combined.
Make a well in the centre of the rice and crack in the egg. Work quickly and keep stirring furiously at the egg in the gap until it is nearly cooked through. Then combine it with everything else in the pan.
Add in the cooked vegetable and the rest of the light soy/sesame oil mix.
Stir and fry everything together for another minute until everything is piping hot.
Tip out of the pan straight away and garnish with the thinly sliced spring onion. And serve!