Give your turkey leftovers a flavorful second life with this Turkey Fried Rice—a quick, satisfying dish filled with tender turkey, crisp vegetables, and savory soy-aromatic flavor. It’s fast to prepare and delicious on repeat.
WHAT YOU'LL LOVE
- Turns leftover holiday turkey into a fast, different-feeling meal instead of another round of the same plate
- Gochujang and pork marinade combine into a sauce with more depth than a standard soy-based fried rice
- Cooking everything in stages on one griddle means the rice, vegetables, egg, and turkey each get their own contact with the hot surface
- Ready in about 8 minutes once the prep is done, making it a genuinely fast turnaround for a weeknight
Turkey Fried Rice
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Calories
268
Ideal for weeknight dinners or post-holiday meal prep, this recipe turns simple ingredients into a vibrant stir-fry dish with pop of color and texture in every bite.
Ingredients
- 3 cups (2 - 8.5 oz packages) of parboiled Jasmine Rice
- Canola Oil, as needed
- 1 small white onion, finely chopped
- 1 zucchini, medium dice
- 2 scallions, sliced thin
- 1 tablespoon minced garlic
-
2 tablespoons, plus more as needed Smoke on Wheels Pork Marinade & Injection
- 2 tablespoons gochujang
- 3 eggs
- 1-2 cups leftover smoked turkey, cubed
Directions
Preheat your Le Griddle flattop grill or wok to high heat. Prepare your vegetables and sauce. To create the sauce, combine gochujang and Smoke On Wheels Pork Marinade & Injection. It's important to have all of your vegetables, sauce and protein ready to cook, because it will all come together in about 8 minutes, with constant interaction on the grill.
- Season your grill with a little canola oil and sop up any extra oil with a paper towel. Break up your rice in the package before placing it all on to the flattop grill. While continuously stirring and tossing the rice, cook until it is pale brown and lightly toasted.
- Next to the rice, put about a tablespoon of canola oil on the griddle and place your vegetables on to stir-fry. Cook until onions begin to sweat and add your gochujang sauce to the vegetables and rice. Stir rice and toss in vegetables to combine.
- In a separate part of the griddle, put a little more oil down and crack the eggs over the oil. Quickly scramble the egg and break it up into small bits. Toss the egg and the rice mixture together.
Place cubed turkey onto the griddle until just heated through, adding a splash of Smoke On Wheels Pork Marinade & Injections as needed. Add heated turkey into your rice mixture. Serve immediately.
Recipe Note
Recipe FAQ
Can I use leftover turkey straight from the fridge?
Yes — cold, cooked turkey works well here since it's only going back on the griddle to reheat, not to cook through from raw.
Why use parboiled rice straight from the package instead of day-old rice?
This recipe is built around parboiled Jasmine rice, not leftover day-old rice. Breaking it up straight from the package and toasting it on the hot griddle achieves the same non-mushy texture that starting with day-old rice is normally meant to solve.
What does the gochujang and pork marinade sauce actually do here?
Combining the two before cooking means the sauce is ready to hit the rice and vegetables the moment they need it, rather than measuring out gochujang and marinade separately mid-cook while everything else is already moving fast on the griddle.
Can I make this without turkey?
Yes — the eggs alone would still make a satisfying fried rice, or you could swap in another cooked protein you have on hand.
How indoor-friendly is this recipe?
5 out of 5 — a wok or large skillet on a home stovetop burner handles this exactly the way the flattop grill does; nothing here depends on outdoor equipment.
Recipe Highlights
Rice toasted directly on the griddle: Continuous tossing dries and lightly browns the rice without needing it to be day-old first.
Gochujang-pork marinade sauce: A pre-mixed sauce base that goes on fast once the vegetables are ready.
Staged griddle cooking: Rice, vegetables, egg, and turkey each cook in their own space before being combined.
Reheated, not recooked, turkey: A quick pass on the griddle warms the meat through without drying it out further.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 12.11
- per serving
- Calories
- 268
- Carbs
- 38 grams
- Protein
- 40 grams
- Fat
- 8 grams
- Sodium
- 1451 milligrams
