I thought I knew fried rice until I had my first Teppanyaki fried rice and that was it; I was hooked. There are many ways to make amazing fried rice, but in my book quick, easy and tasty always wins.
This version can be made in 10 minutes flat if you use leftovers (another winner!), and what is better than a recipe that uses up turkey AND rice leftovers and turns them into a healthy, budget friendly meal the whole family will devour?
Disclaimer: I like the taste of chicken bouillon. I know it’s unhealthy, which is why I use a small amount in our food every once in a while. Feel free to omit it and use salt instead.
2 cups cooked, cold rice
2 slices cooked turkey breast, chopped
2 cups frozen peas and carrots
1 Tablespoon sesame oil
1 egg, beaten
1 small onion, finely chopped
3 garlic cloves, minced
2 Tablespoons oyster sauce (or to taste)
1 Tablespoon soy sauce (or to taste)
Chicken bouillon powder or salt and black pepper, to taste
Get all your ingredients ready and on hand. The most important part of making fried rice is adding everything quickly and stir frying it on high heat.
Saute onions in sesame oil in a pan or wok on medium high heat until translucent, then add garlic and saute for ten seconds and add vegetables. Stir fry until vegetables start getting tender.
Push vegetables to the side of the pan and add the egg. Scramble it quickly and then mix everything together.
Add rice and chopped turkey.
I like to add the seasonings little by little and taste test along the way. Take care you don’t over salt the dish, as soy sauce and bouillon are both full of salt. The bouillon gives a nice flavour I personally enjoy but it’s completely optional. Just the soy and oyster sauces will still make mean fried rice.
Stir fry for a few minutes until everything comes together and rice starts to brown then remove from heat.
No need for a side dish, ’cause this is a whole balanced meal in one delicious pan.