Best Thai Style Turkey Fried Rice Recipes

Thai-Style Turkey Fried Rice image

Provided by Sonya01

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons peanut oil
1 onion, finely chopped
3 garlic cloves, crushed
2 long green chilies, seeds removed, finely chopped
2 teaspoons grated fresh ginger
1 tablespoon brown sugar
1 red capsicum, cut into 1cm cubes
200 g thin green beans, cut into 2cm lengths
4 kaffir lime leaves, thinly sliced (see notes)
4 cups cooked cooled jasmine rice (1 1/3 cups (265g, uncooked)
3 cups roughly chopped cooked turkey
2 tablespoons fish sauce
2 tablespoons gluten-free tamari (see notes)
1/2 cup Thai basil (see notes or use regular basil)
lime wedge, to serve

Steps:

Heat the oil in a wok over medium-high heat. Stir-fry the onion for 2-3 minutes until softened. Add the garlic, chilli, ginger and sugar, then cook for a further 1 minute until the mixture is fragrant and the sugar has dissolved. Add the chopped capsicum, beans and kaffir lime leaves, then stir-fry for 1-2 minutes until the vegetables are just tender. Add the cooked rice, chopped turkey, fish sauce and tamari, then stir-fry for 2-3 minutes until heated through. Stir in the basil, then serve the rice in bowls with lime wedges to squeeze.

Thai Turkey and Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 pound sugar snap peas
1/2 cup shredded carrots
1 cooked turkey tenderloin, cubed (about 2 to 3 cups)
3/4 cup reduced-sodium chicken broth
1/4 cup rice vinegar (regular or seasoned)
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon crushed red pepper or crushed hot chili flakes
1 cup regular rice, cooked according to package directions
2 tablespoons freshly chopped basil leaves
Salt and freshly ground black pepper

Steps:

Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides.
In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.

Turkey Pad Thai image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 17

1/4 cup boiling water
1/4 cup brown sugar
2 limes, 1 juiced and 1 cut into wedges for serving
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon sriracha hot sauce
1 1/2 cups shredded or cubed cooked turkey
8 ounces linguini, broken in half
2 tablespoons vegetable oil
1/2 yellow onion, sliced
3 cloves garlic, minced
3 eggs, slightly beaten
1 large carrot, grated
1/2 cup chopped peanuts
1/2 cup chopped fresh cilantro
2 cups bean sprouts
3 scallions, cut into 3/4-inch pieces

Steps:

To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish. Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions. Drain, and set aside.
Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion. Serve with lime wedges, if desired.

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