Thai basil fried rice with leftover turkey

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After the festivities wind down and the big meals are over, you might be wondering how to make the most of your leftover turkey. Instead of the usual reheating or sandwiches, why not transform those leftovers into something exciting and flavorful? This Thai Basil Fried Rice with Leftover Turkey is the perfect solution, offering a delicious twist on a classic dish that’s quick to prepare and bursting with fresh, vibrant flavors.

Inspired by traditional Thai street food, this recipe combines the savory richness of leftover turkey with the aromatic notes of spices and herbs. The day-old rice soaks up the flavorful sauce, creating a dish that’s both comforting and satisfying. The addition of bell peppers and onions adds a delightful crunch, while the scrambled eggs bring a touch of richness to the mix.

This dish is not only a great way to use up your holiday turkey, but it’s also a quick and easy meal that can be whipped up in just 20 minutes. The freshness of the basil and the zing from the ginger and garlic make it a perfect option for those looking to break away from the heavy holiday fare and enjoy something light yet deeply flavorful.

Whether you’re serving it as a quick weeknight dinner or a satisfying lunch, this Thai Basil Fried Rice with Leftover Turkey is sure to become a new favorite. It’s a wonderful way to give your leftovers a new life, turning them into a dish that’s anything but ordinary.

Prep time: 10 minutes Cook time: 10 minutes

Total time: 20 minutes Yields: 2-3 serving

Ingredients

• 1 ½ cup leftover cooked turkey (cut into small bite size pieces)

• 1 tablespoon ginger, minced

• 4 cloves garlic, minced

• 1 medium onion, diced

• 1 medium red bell pepper, diced

• 3 cups cooked white rice (preferably day old, see notes)

• 1 ¼ cup Thai basil or regular basil (leaves only)

• 1 tablespoon oil

• 2 eggs

• 2 tablespoons soy sauce

• 1 ½  tablespoon oyster sauce

• 1 tablespoon fish sauce

• 2 teaspoons sugar

• Salt and pepper to taste

• 1 cucumber, sliced (For garnish)

• ½ cup cilantro sprigs (for garnish)

Directions

1. Prepare the Sauce:

• In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and sugar. Set aside.

2. Cook the Aromatics:

• Heat the oil in a wok or large frying pan over medium-high heat until the oil begins to smoke. Add the minced garlic and ginger, stirring quickly. Cook until fragrant, about 30 seconds to 1 minute.

3. Stir-Fry the Turkey and Vegetables:

• Add the cooked turkey, diced red bell pepper, and onion to the wok or pan. Stir-fry for about 1 minute until the vegetables begin to soften.

4. Cook the Eggs:

• Push the ingredients to the side of the wok or pan, creating a space in the center. Crack the eggs into the center and quickly scramble them.

5. Combine and Cook the Rice:

• Pour the prepared sauce into the wok or pan and stir everything together. Add the cooked rice, breaking up any clumps, and stir until the rice is well coated with the sauce and heated through.

6. Finish and Garnish:

• Taste and adjust the seasoning with additional soy sauce, oyster sauce, or fish sauce if needed. Add salt and pepper to taste.

• Remove from heat and stir in the fresh basil leaves. Garnish with cilantro sprigs and cucumber slices, if desired.

Notes:

1. Day-Old Rice: Using day-old rice is ideal for fried rice as it is drier and less likely to clump together. If you’re using freshly cooked rice, spread it out on a baking sheet and let it cool for about 30 minutes to dry it out slightly before using.

2. Basil Varieties: Thai basil is traditionally used in this dish for its unique flavor, but if you can’t find it, regular sweet basil will work as well.

3. Spice It Up: For added heat, consider adding a few slices of fresh chili peppers or a pinch of chili flakes to the stir-fry.