Skip to main content

Here is a quick and easy recipe that will come in handy when you face the inevitable mountain of leftover turkey after Thanksgiving.

If you don't have leftover rice for this dish, try this quick, no-fail method for cooking long-grain rice. Bring a large pot of water to a boil, add rice and boil for 12 minutes uncovered. Proportions are not important as long as there is more rice than water. Drain and season well. This method is excellent for making rice ahead of time, as well. Pack rice into a buttered gratin dish, dot with butter and reheat either in the microwave or a 350 F oven for 15 minutes or until heated through.

Servings: 4


3 tbsp. vegetable oil

2 cloves garlic, crushed

2 cups diced leftover turkey

3 eggs, beaten

4 cups cooked rice

1 cup frozen peas, defrosted, or leftover vegetables, chopped

2 tbsp. soy sauce

1 tsp. granulated sugar

Salt and freshly ground pepper

4 green onions, chopped

2 tbsp. coriander leaves, chopped


Heat oil in non-stick skillet until hot. Add garlic and cook until just turning gold. Add turkey and cook until heated through. Stir in eggs and cook until barely set.

Stir in rice and and vegetables and sauté until rice is heated through. Season with soy sauce and sugar, plus salt and pepper to taste. Stir in green onions and coriander. Serve sprinkled with peanuts if desired.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨