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–+ servings
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5 from 1 vote

Turkey Fried Rice with Brussels Sprouts

Need a new way to use up leftover roast turkey? Turkey Fried Rice with Brussels sprouts was made with leftovers in mind! Perfect for after Christmas, Thanksgiving or a Sunday Roast, this quick and easy stir fry is great with chicken too. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Stir-Fry
Cuisine: Leftovers
Servings: 2 servings
Calories: 492kcal
Author: Carrie Carvalho

Equipment

Ingredients

  • 1 cup cooked Turkey or chicken (about 150g)
  • 2 cups Brussels sprouts sliced (about 200g)
  • 1 cup Frozen peas (about 150g)
  • ½ cup cooked ham or bacon diced (about 50g)
  • 1.5 cups Cooked rice (about 250g)
  • 1 Onion diced
  • 2 cloves Garlic diced
  • 2 tbsp Soy sauce light or all purpose
  • 1 tsp sesame oil
  • ½ tsp five spice
  • ¼ tsp white pepper
  • 1 tbsp neutral oil or butter for frying
Metric - US Measures

Instructions

  • In a large wok or pan heat the oil over a medium-high heat.
  • Add the chopped ham and cook for 1-2 minutes until it starts to just crisp at the edges then add the Brussels sprouts, onion and garlic.
  • Cook, stirring regularly, for 2-3 minutes then stir in the peas. Sprinkle over the five spice and white pepper.
  • Shred or chop the turkey into bite sized pieces and add to the pan. Stir in the rice.
  • Cook for another 2-3 minutes until everything is warmed through. Stir every 30 seconds or so to allow for nice crispy caramelisation.
  • Stir in the soy sauce and sesame oil then serve.

Nutrition

Calories: 492kcal | Carbohydrates: 60g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1444mg | Potassium: 950mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1244IU | Vitamin C: 116mg | Calcium: 105mg | Iron: 4mg