Fried Rice with Fried Turkey is a hearty, flavor-packed way to turn leftover turkey (or freshly cooked turkey strips) into a complete, delicious meal. Crispy bits of turkey mingle with fluffy fried rice, colorful vegetables, and a savory soy-garlic sauce. Every bite has a mix of tender rice, crunchy veggies, and little golden pieces of fried turkey.

This recipe uses cold cooked rice for the perfect fried rice texture and quickly pan-fries the turkey so it stays juicy on the inside while getting crisp on the edges. With just one wok or large skillet and simple pantry ingredients, you can turn leftovers into a dish that feels like fresh takeout—only better.

Perfect for weeknights, post-holiday leftovers, or when you want something fast and comforting, this Fried Rice with Fried Turkey is a satisfying meal-in-a-pan everyone will enjoy.

Why You’ll Love This Recipe

Leftover-Friendly – A tasty way to use cooked or leftover turkey.
Crispy & Savory – Fried turkey pieces add texture and rich flavor.
Quick One-Pan Meal – Rice, protein, and veggies all in one skillet.
Customizable – Swap in your favorite vegetables or seasonings.

Ingredients

For the Fried Turkey:

2 cups cooked turkey, cut into small bite-sized pieces (roasted or leftover turkey works great)
2 tbsp cornstarch
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
¼ tsp paprika (optional)
2–3 tbsp vegetable oil (for pan-frying)

For the Fried Rice:

3 cups cooked rice, cold (preferably day-old, jasmine or long-grain)
2 tbsp vegetable oil (or more as needed)
1 small onion, finely chopped
2–3 garlic cloves, minced
1 cup mixed vegetables (peas, carrots, corn, or a blend)
2 eggs, lightly beaten
3 tbsp soy sauce (or to taste)
1 tbsp oyster sauce (optional, for extra depth)
1 tsp sesame oil
Salt and black pepper, to taste
3 green onions, sliced (for mixing and garnish)

Optional Garnish:

Extra sliced green onions
Toasted sesame seeds
Chili flakes or sriracha for heat

Instructions

Prep the Rice
Make sure your rice is cooked and fully cooled (day-old rice from the fridge works best).
Break up any clumps with your fingers or a fork so the grains are separated.

Coat the Turkey
In a bowl, toss turkey pieces with cornstarch, garlic powder, onion powder, black pepper, and paprika (if using) until evenly coated.

Fry the Turkey
Heat 2–3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the turkey in an even layer. Cook, stirring occasionally, for 5–7 minutes, until the edges are golden and slightly crispy.
Remove fried turkey to a plate and set aside.

Start the Fried Rice Base
In the same skillet, add 2 tablespoons of oil if needed.
Add chopped onion and cook for 3–4 minutes until softened and lightly golden.
Stir in minced garlic and cook for 30 seconds until fragrant.

Cook the Vegetables
Add mixed vegetables to the skillet. Stir-fry for 2–3 minutes until tender-crisp and heated through.

Scramble the Eggs
Push the veggies to one side of the pan.
Pour the beaten eggs into the empty side.
Let them set slightly, then scramble gently with a spatula. Once just cooked, mix the scrambled eggs into the vegetables.

Fry the Rice
Add the cold, separated rice to the skillet.
Stir-fry everything together, breaking up any remaining clumps and coating the rice in the oil and aromatics.

Season the Fried Rice
Pour in soy sauce, oyster sauce (if using), and sesame oil.
Stir well, making sure the rice is evenly seasoned and heated through.
Taste and adjust with a bit more soy sauce, salt, or pepper if needed.

Add the Fried Turkey
Return the crispy turkey pieces to the skillet.
Add sliced green onions.
Toss everything together and stir-fry for another 1–2 minutes until the turkey is hot and well distributed.

Serve
Remove from heat.
Garnish with extra green onions, sesame seeds, or chili flakes if desired.
Serve hot straight from the skillet.

Nutritional Information

(Approximate per serving, 1 of 4)

Calories: ~520
Protein: 28g
Fat: 20g
Carbohydrates: 58g
Sugar: 4g
Fiber: 3g

(Values will vary based on turkey cut, sauces, and oil used.)

Tips for Success

Use Cold Rice – Day-old rice fries better and won’t turn mushy.
Don’t Overcrowd the Pan – Give the turkey space to crisp and the rice room to fry.
Taste as You Go – Adjust soy sauce and seasoning to match your salt preference.
Customize the Vegetables – Bell peppers, green beans, or broccoli florets all work well.

Why This Recipe Works

Crisping the turkey separately gives it a delicious, slightly crunchy exterior that stands out against the soft rice and vegetables. Using cold, cooked rice keeps the grains distinct, soaking up the soy and garlic flavors instead of becoming sticky.

The combination of savory soy sauce, a touch of sesame, scrambled eggs, and veggies gives you classic fried rice flavor, while the fried turkey adds a hearty, satisfying twist. This Fried Rice with Fried Turkey turns simple ingredients and leftovers into a one-pan dinner that tastes like a fresh, cooked-from-scratch meal.