Turkey and Stuffing Fried Rice

Turkey and Stuffing Fried Rice

Turkey and Stuffing Fried Rice

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
  • 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.


  • 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


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.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member