Middle Eastern Fried Rice with Turkey
and peas / carrots
This fried rice, last featured in 2019, is probably not like any you've had before. A Middle Eastern spice mix gives it a unique and exotic flavor. Top the rice with raisins, lemon juice, pine nuts, and yogurt for an authentic finish.
Ingredients
- Garlic - 2 cloves
- Turkey, ground - 1 lb
- Lemons - 1 , wedges
- 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
- Cooked rice (leftover from Tuesday) - ~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
- 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
Prep
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Make spice mix - Combine paprika, cumin, coriander, salt, black pepper, cinnamon, and turmeric. (Can be done up to 5 days ahead)
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Garlic - Chop garlic. (Can be done up to 5 days ahead)
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Season turkey - Stir spice mix and garlic into turkey. (Can be done 1 day ahead)
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Lemons - Prep as directed.
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Beans - Drain and rinse.
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Peas and carrots - Defrost frozen peas and carrots in the microwave or by running them under warm water.
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Make
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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.
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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.
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Add peas and carrots and stir to combine.
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Stir in rice, beans, soy sauce, and harissa until everything is heated through, ~2 minutes.
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Remove from heat and stir in raisins. Squeeze half the lemon wedges over top.
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Divide rice between serving plates and top with yogurt and pine nuts. Serve remaining lemon wedges and some extra harissa on the side.
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