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Ground Turkey Fried Rice

This big batch of veggie-laden fried rice is more versatile than you’d think. Transform leftovers into a comforting soup with the addition of only a few extra ingredients.

Serves 8
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
331 calories per serving


> 1 1/2 cups Jasmine rice
> 2 tbsp canola oil
> 1 cup chopped onion
> 2 tbsp minced garlic
> 1 (20 oz) pkg ground turkey
> 1 (16 oz) pkg frozen mixed vegetables, thawed
> 3 tbsp reduced-sodium soy sauce
> 1 tbsp toasted sesame oil
> 1/2 tsp ground ginger
> 2 green onions, thinly sliced


Cook the jasmine rice according to package directions. Meanwhile, in a wide-bottomed Dutch oven or pot, heat the oil on medium-high. Add the onion and cook 5–6 min., until golden, stirring often. Stir in the garlic and cook 1 min.
Add the turkey and cook 6–8 min., until cooked, breaking up meat with back of a spatula. Season with salt and pepper. Stir in the mixed vegetables and cook 2–4 min., until warm. Remove from heat.
When rice is cooked, heat Dutch oven on medium-high. To turkey mixture, add the soy sauce, sesame oil, and ginger. Add rice and cook 2 min., stirring often. Season with salt to taste. Garnish with the green onions.


To serve as a second meal for 4, reserve 3 cups fried rice mixture. In a medium pot, heat 1 (32 oz) container low-sodium chicken broth to a boil on high. Stir in reserved fried rice, 1 (8 oz) bag fresh spinach, and 1 tbsp lemon juice. Season with salt and pepper to taste. Simmer 5 min. and serve.

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