Turkey Fried Rice For Two Recipes

TURKEY FRIED RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
• In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
• In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.

DEEP-FRIED TURKEY

Steps:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
• Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

TURKEY FRIED RICE FOR TWO

Steps:

• In a large skillet, heat oil over medium-high heat. Pour egg into skillet. As the egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate; set aside., In the same skillet, cook turkey and onion over medium heat until meat is no longer pink. Stir in the rice, bean sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Meanwhile, chop egg into small pieces; stir into skillet and heat through.

EASY FRIED RICE FOR TWO

Steps:

• 1 tbsp oil in a skillet and stir fry onion until it is golden but not burnt. Put onions to the side of the skillet.
• Add eggs to skillet and fry until fluffy, remove eggs from skillet.
• Add the extra oil to skillet then add veggies and rice, tossing to get everything mixed.
• Add egg back to skillet then sprinkle the rice with soy sauce and enjoy.
• Note you may use less oil, my family loves the taste of it so I use more than most.

LEFTOVER TURKEY FRIED RICE

Steps:

• Coat a large pan with cooking spray. Add onion and saute over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
• Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.

TURKEY FRIED RICE

Steps:

• In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed and rice is tender. Remove from the heat; cool. Cover and refrigerate overnight., In a small bowl, combine turkey and soy sauce; cover and refrigerate. In a large nonstick skillet, cook and stir the egg over medium heat until completely set. Remove and set aside. , In the same skillet, saute the onion, green pepper and celery in oil until tender. Add rice and turkey; cook and stir over medium heat for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2 minutes. Serve immediately.

TURKEY FRIED RICE

Steps:

• In a saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed and rice is tender. Remove from the heat; cool. Cover and refrigerate overnight.
• In a bowl, combine turkey and soy sauce; cover and refrigerate. In a large nonstick skillet, cook and stir the egg over medium heat until completely set. Remove and set aside. In the same skillet, saute onion, green pepper and celery in oil until tender. Add rice and turkey; cook and stir over medium heat for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2 minutes. Serve immediately.

LEFTOVER TURKEY FRIED RICE

Steps:

• Heat oil in a large wok or skillet over medium high heat for 2 minutes until sizzling and hot. Add onions and garlic and sauté for 2 minutes until fragrant. Stir in jalapeño (if using).
• Add shredded or cubed turkey and stir to combine, about 1 minute. Move the turkey mixture to one side of the skillet and add eggs to the empty space in the skillet. Stir the eggs until scrambled and cooked through, yet still tender, about 1 minute. (The eggs should be springy and bright in colour, and not too dry at this stage). Stir to combine all ingredients together.
• Add cooked rice and all seasoning including soy sauce, sesame oil, vegetable stock powder, white pepper, salt and black pepper. Stir well to combine, about 2 minutes. If the rice is not soft enough, add up to 1/4 cup of water to soften it.
• Add carrots and peas, and stir fry for 2 minutes while evenly mixing and distributing the ingredients. Then, stir in green onions.
• Serve hot on a plate, and sprinkle sesame seeds on top.

SPEEDY SPICY TURKEY RICE

Steps:

• Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.
• Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.