Thai Style Turkey Fried Rice
Savor the bold, vibrant flavors of Southeast Asia with this Thai Style Turkey Fried Rice, a delicious and easy-to-make meal perfect for weeknight dinners or meal prep. Featuring fragrant jasmine rice paired with lean ground turkey, crisp vegetables like red bell pepper and carrot, and a trio of umami-packed sauces—soy, fish, and oyster—this dish delivers the perfect harmony of sweet, tangy, and savory. Aromatic ginger, garlic, and optional Thai chili add a flavorful punch, while scrambled eggs and fresh cilantro round out the dish for a satisfying bite. Ready in just 30 minutes, this one-pan meal dazzles with its burst of textures and zesty finish. Serve with a lime wedge for an extra pop of citrus and make this your go-to for homemade takeout-inspired comfort food! Keywords: Thai fried rice, ground turkey recipes, easy weeknight meals, jasmine rice recipes, Southeast Asian cuisine.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 pound ground turkey
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 teaspoon ginger
- 1 medium red bell pepper
- 1 medium carrot
- 4 stalks green onions
- 1 small Thai chili (optional)
- 2 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 small lime wedge
- 2 tablespoons fresh cilantro
Instructions
Prepare the rice in advance if possible and let it cool completely. Cold rice works best for fried rice to avoid clumping.
Mince the garlic and ginger. Dice the red bell pepper and carrot into small cubes. Slice the green onions thinly, keeping the white and green parts separate. Finely chop the Thai chili if using.
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, and sugar, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until fully cooked and browned, about 5-7 minutes. Remove and set aside.
In the same pan, heat another 1 tablespoon of vegetable oil and add the garlic, ginger, and Thai chili (if using). Sauté for about 30 seconds until fragrant.
Add the diced red bell pepper and carrot, and stir-fry for 2-3 minutes until slightly softened.
Push the vegetables to one side of the pan and crack in the eggs. Scramble them quickly with a spatula until just set, then mix them into the vegetables.
Return the cooked ground turkey to the pan along with the cold rice. Pour the prepared sauce over the mixture and stir well, ensuring all the rice is evenly coated.
Cook for another 2-3 minutes, stirring constantly, until the rice is heated through. Add the green parts of the green onions and give it one final toss.
Remove from heat and garnish with fresh cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 13.7 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
