Beyond the Sandwich: Make a Stir-Fry Your Go-to for Turkey Leftovers

The beauty of fried rice lies in its versatility.

Use any vegetables you have on hand—peas, carrots, broccoli, even corn—and season the dish to your taste with soy sauce, sesame oil, ginger, and garlic. Lynda Balslev

Transform your holiday leftovers into a flavorful take on fried rice. It’s a quick meal that’s fresh, bright, and a stretch from the ubiquitous turkey sandwich. This rice dish uses leftover cooked turkey in a crave-worthy fried rice recipe. It’s brightened with crisp-tender vegetables and fragrant with garlic and ginger. A salty, umami-rich sauce coats the dish, encouraging extra helpings.

The beauty of fried rice lies in its versatility. Use any vegetables you have on hand—peas, carrots, broccoli, even corn—and season the dish to your taste with soy sauce, sesame oil, ginger, and garlic. The turkey provides protein and blends perfectly with the slightly crisp rice and vibrant veggies.

Beyond being easy and delicious, this dish is also a smart way to minimize food waste. It turns leftovers into a fresh, wholesome meal that feels completely new. Whether you’re feeding your family after the holidays or simply looking for a quick weeknight dinner, this fried rice dish delivers comfort, convenience, and great flavor in every bite.

Leftover Turkey Fried Rice

Prep time: 20 minutes Cooking time: 20 minutes

Serves 4

For the Sauce

• 1/4 cup soy sauce or tamari
• 2 tablespoons Chinese cooking wine
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper

For the Fried Rice

• 1 tablespoon vegetable oil (for pan-frying)
• 1/2 small yellow onion, finely chopped
• 1 medium carrot, peeled and finely diced
• 3 garlic cloves, minced
• 1 tablespoon finely chopped or grated peeled fresh ginger
• 1 tablespoon unsalted butter
• 4 cups cooked jasmine or basmati rice, completely cooled
• 2 large eggs, lightly whisked
• 2 cups diced cooked turkey meat, white and/or dark meat
• 1 cup defrosted frozen peas
• 2 scallions, white and green parts thinly sliced
• 1 cup mung bean sprouts (optional)
• 1/4 cup chopped cilantro leaves and tender sprigs, plus more for garnish
• Chopped red chiles for garnish

Combine the sauce ingredients in a small bowl and whisk to blend.

Heat a large skillet over medium-high heat. Add the vegetable oil, onion, and carrot. Sauté until the onion softens and the carrot is bright and crisp-tender, 3 to 4 minutes. Add the garlic and ginger and stir until fragrant, about 30 seconds.

Add the butter to the skillet and let it melt. Add the rice, pressing down in the pan to flatten. Clear the center of the rice with a spatula to make a well. Add the eggs to the well and lightly scramble until soft-cooked, then fold into the rice. Pour the sauce over the rice and stir in the turkey, peas, and scallions. Cook until the turkey is heated through, 2 to 3 minutes, stirring frequently.

Remove the skillet from the heat and fold in the bean sprouts, if using, and the cilantro. Serve warm with additional cilantro and chopped red chiles for garnish.