Turkey and Stuffing Fried Rice

Turkey and Stuffing Fried Rice

Turkey and Stuffing Fried Rice

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  • Each serving
  • 530cal
  • 28g fat (4.5g sat)
  • 115mg chol
  • 1030mg sodium
  • 52g carb
  • 5g fiber
  • 6g sugars
  • 18g protein

This new take on Thanksgiving leftovers comes together almost as quickly as it takes to reheat a plate of food.

Ingredients

  • 3 tablespoons canola oil, divided
  • 2 eggs, beaten
  • 1 cup cubed cooked turkey
  • 2 cups leftover vegetables, such as Brussels sprouts, carrots, peas, etc.
  • 1 tablespoon minced garlic
  • 2 cups cold cooked brown rice
  • 2 cups leftover stuffing
  • 3 tablespoons soy sauce, or to taste
  • 1/2 cup sliced green onions

Directions

Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Scramble eggs until lightly browned, about 2 minutes. Transfer to a bowl and set aside.

Heat 1 tablespoon oil in the wok over high heat and add turkey, vegetables and garlic. Stir-fry until heated through, 3 to 4 minutes.

Add remaining oil and rice. Stir-fry, breaking up rice with a spatula, until warm and slightly crisp, 3 to 4 minutes. Mix in stuffing and cook, stirring gently, until heated through. Pour soy sauce over rice mixture and toss to combine. Stir in reserved eggs and green onions; serve immediately.