Middle Eastern Fried Rice with Turkey
and peas / carrots
This fried rice is fast thanks to leftover rice. Middle Eastern-inspired ingredients and spices give the rice a unique and exotic flavor. This meal was last featured in 2019.
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Proteins
Cuisines
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
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. (Note: If making Thursday's meal, go ahead and toast the pine nuts for that night at the same time and store them separately.)
- 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
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
30 reviews
This was easy to put together, made a lot of food, and the flavor was great. I liked the mix of textures too.
0 HelpfulI was out of harissa and couldn't find any, so had to use chili garlic sauce. It was good and filling and most of all quick and easy.
0 HelpfulI forgot both the cauliflower and the golden raisins somehow, so this wasn't very exciting. My mistake! It did come together extremely quickly, so that's always nice to have as a backup recipe for a rushed night.
0 HelpfulThis was pretty good. Just used a bag of frozen stir fry veggies we had on hand and it worked out fine.
0 Helpful