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Manchurian Turkey Fried Rice


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
3 eggs
1/2 tbs dark soy sauce
1 tbs chili sauce


  1. Heat oil in a wide and shallow pan with a heavy bottom. 
  2. Add yellow onions, ginger, garlic, and white onions. Stir continuously on high heat, and cook for 1 minute. 
  3. 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.
  4. Season with salt and pepper
  5. 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.
  6. Add the chopped turkey pieces into the veggie and egg mixture. Stir and combine well. 
  7. Add soy sauce and sweet chili sauce combine together
  8. 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.