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.
- 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
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 - 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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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 and pine nuts. Serve remaining lemon wedges and some extra harissa on the side.