Is there anything better than an Indo Chinese fried rice? Honestly, I could eat it for breakfast, lunch and dinner and never get bored. I often make manchurian style fried rice with chicken, paneer, or just egg, but this time, I tried it with the leftover turkey from my Masala BBQ turkey, and it was delicious.
Generally, I tend to buy turkey breast, or ground turkey – both of which are white meat. However, once or twice a year when I cook a whole turkey, I love using up the dark meat leftovers for even more flavourful dishes. Like most kids, mine prefer the turkey breast when eating the meat as a main, but in soups, curries, and rice dishes, they are happy to eat the brown meat. So if you are grilling, or baking a full turkey, I would pull the white meat off for dinner, and pack up the brown meat to save for rollover meals. (Speaking of rollover meals, check out the methi malai turkey, and my nimbu turkey recipe. Both are perfect for using up whole turkey leftovers.
As we head into back-to-school season, I know we are all going to be looking for ways to cut down on meal prep time, and easy lunch and dinner recipes, regardless of whether our kids are going back to a classroom, or attending school virtually. Now is the perfect time to take advantage of the last few sunny weekends, grill an entire turkey, and save the leftovers for future meals.
Confused about grilling a whole turkey? The Canadian Turkey website has an in-depth guide which covers everything from picking a whole turkey, handling it safely, how to cook it, and how to carve it! Once you start cooking with turkey you’ll become comfortable with it in no time.
Another great reason to make lunchbox meals for the kids with turkey is that it’s rich in protein. We all know that protein is important for the proper nourishment and development of our kids, but what you might now know is that, research shows, 1 in 7 kids does not meet their daily protein intake goals. Turkey is an amazing source of protein, and even better, it’s a lean protein. Even dark turkey meat is lean. Simply adding turkey to a few of your weekly dinners, or a couple of lunch rotations, can help your kids meet their protein requirements.
Why not start with my comforting Manchurian style turkey fried rice? This has all the flavours of your favourite Indo-Chinese or Pak-Chinese restaurant, and is simple to make at home. I’ve kept the spice level really minimum here to make it kid-friendly, but feel free to spice it up if your palette can handle it!Print
An Indo-Chinese classic, made a little healthier with the use of turkey meat. Perfect for lunchboxes, or easy weeknight dinners.
1.5 cups of cooked chopped leftover turkey*
3 cups of cooked & cooled rice (or leftover rice)
1 tbs sesame oil (or a high heat oil of your choice)
1 tbs finely chopped garlic
½ tbs finely chopped ginger
½ cup finely chopped yellow onion
¼ chopped green onion – whites and green stalks separated
¼ cup of green beans finely chopped
¼ of carrot finely chopped
¼ green bell pepper finely chopped
½ cup shredded cabbage
1 tsp salt (or to taste)
1 tsp black pepper
1/2 tbs dark soy sauce
1 tbs chili sauce
- Heat oil in a wide and shallow pan with a heavy bottom.
- Add yellow onions, ginger, garlic, and white onions. Stir continuously on high heat, and cook for 1 minute.
- Add beans, carrot, bell pepper, and shredded cabbage. Stir to combine, and cook while stirring continuously for 1-2 minutes. You want the veggies to stay crunchy, and not overcook.
- Season with salt and pepper
- Push all the vegetables to the side of the pan, creating a well. Crack open eggs into the well. Scramble eggs into the vegetable mixture, by moving the vegetable and eggs around in the pan.
- Add the chopped turkey pieces into the veggie and egg mixture. Stir and combine well.
- Add soy sauce and sweet chili sauce combine together
- Add the cooked rice and stir to combine all components.
Garnish with spring onion greens and serve!
*If you don’t have leftover turkey, you can also boil fresh turkey thighs and chop to use in the recipe.