Middle Eastern Fried Rice with Turkey
and peas / carrots
This is probably not like any fried rice you've had before, but a Middle Eastern spice mix gives the rice a unique and exotic flavor. Top the rice with raisins, lemon juice, pine nuts, and yogurt for an authentic finish.
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Ingredients
Middle Eastern Spice Mix:
- Paprika, smoked - 1 tsp
- Cumin, ground - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cinnamon - 1/4 tsp
- Turmeric (opt) - 1/4 tsp
Middle Eastern Fried Rice with Turkey:
- Garlic - 2 cloves
- Turkey, ground - 1 lb
- Lemons - 1, wedges
- Cilantro leaves - 2 Tbsp, chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Peas and carrots, frozen - 1 1/2 cups
- Pine nuts - 2 Tbsp (sub sliced or slivered almonds)
- Oil, cooking - 1 Tbsp
- Basmati rice, cooked (leftover from Monday) - ~2 cups
- Soy sauce, low-sodium - 1 Tbsp
- Harissa paste - 2 tsp (sub tomato paste with a few drops of hot sauce)
- Golden raisins - 1/4 cup
- Yogurt, plain or Greek - 1/2 cup
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
456
Just a moment...
% Daily Value
Total Fat
11g
17%
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Saturated Fat
2g
8%
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Trans Fat
0g
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Cholesterol
63mg
21%
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Sodium
726mg
30%
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Total Carbohydrate
54g
18%
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Dietary Fiber
8g
30%
Just a moment...
Sugars
9g
Just a moment...
Protein
39g
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Prep
- Make spice mix - Combine paprika, cumin, coriander, salt, black pepper, cinnamon, and turmeric. (Can be done up to 5 days ahead)
- Garlic - Chop garlic. (Can be done up to 5 days ahead)
- Season turkey - Stir spice mix and garlic into turkey. (Can be done 1 day ahead)
- Lemons / Cilantro - Prep as directed.
- Beans - Drain and rinse.
- Peas and carrots - Defrost frozen peas and carrots in the microwave or by running them under warm water.
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Make
- Heat a wok or large skillet over medium heat. Add pine nuts and saute until fragrant and lightly toasted, 2 to 3 minutes. Set aside.
- Return pan to heat and add oil. Add seasoned turkey (which should already be combined with spice mix and garlic) and saute, breaking it apart, until nearly cooked through, 4 to 5 minutes.
- Add peas and carrots and stir to combine.
- Stir in rice, beans, soy sauce, and harissa until everything is heated through, ~2 minutes.
- Remove from heat and stir in raisins. Squeeze half the lemon wedges over top.
- Divide rice between serving plates and top with yogurt, pine nuts, and cilantro. Serve remaining lemon wedges and some extra harissa on the side.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
456
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
2g
8%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
63mg
21%
Just a moment...
Sodium
726mg
30%
Just a moment...
Total Carbohydrate
54g
18%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
9g
Just a moment...
Protein
39g
Just a moment...
Reviews
Ratings
46 reviews
This ended up being lunch for several days and was a delicious combination of flavors. We especially enjoyed the Harissa paste, which we used more of than in the recipe.
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