Paleo Classic Turkey Fried Rice
Total time30 min
Prep time15 min
Cook time15 min
4.8(26)
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Learn more →Ingredients
4 servings
- 3 tbsp vegetable oil, divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup frozen peas and carrots, thawed
- 2 cups cooked turkey, roughly chopped or shredded
- 4 cups cooked long-grain white rice, day-old and cold
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp sesame oil
- ½ tsp white pepper
- 3 green onions, thinly sliced
- 1 tsp sriracha or chili garlic sauce (optional)
Instructions
- 1
Heat a large skillet or wok over high heat until very hot. Add 1 tbsp of the vegetable oil and swirl to coat. Pour in the beaten eggs and scramble, stirring constantly, until just set but still slightly glossy, about 1 minute. Transfer to a plate and set aside.
- 2
Add another 1 tbsp oil to the skillet. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds, watching closely so they don't burn.
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