Middle Eastern Fried Rice with Turkey
and peas / carrots

Name: Middle Eastern Fried Rice with Turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Cinnamon; 1/4 tsp Turmeric (opt); 2 cloves Garlic; 1 lb Turkey, ground; 1 Lemons, wedges; 2 Tbsp Cilantro leaves, chopped; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 1/2 cups Peas and carrots, frozen; 2 Tbsp Pine nuts (sub sliced or slivered almonds); 1 Tbsp Oil, cooking; ~2 cups Basmati rice, cooked (leftover from Monday); 1 Tbsp Soy sauce, low-sodium; 2 tsp Harissa paste (sub tomato paste with a few drops of hot sauce); 1/4 cup Golden raisins; 1/2 cup Yogurt, plain or Greek

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Dependency

Miso Black Cod

Ingredients

Metric

Servings:

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

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.

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