Leftover turkey fried rice is a skillet supper that does not taste like a rerun of Thanksgiving dinner. Start with leftover turkey that was refrigerated within 2 hours and is still within 3 to 4 days, or thawed safely from the freezer. How long leftovers last and how to store Thanksgiving leftovers cover that window. Heat leftover turkey to 165°F in the finished dish, following USDA leftover reheating guidance. Cold, day-old rice works better than freshly cooked rice, which can turn gummy. This recipe is separate from turkey tetrazzini and from turkey chili.
Get the pan hot
Chop leftover turkey into small pieces and break up about 3 cups of cold cooked rice with your fingers. Heat a large skillet or wok over medium-high heat with a little oil. If you want egg in the rice, scramble one or two eggs first and turn them out onto a plate. Stir-fry a little onion, garlic, or frozen peas and diced carrot until they are hot, then add the rice and spread it out so it can toast in spots.
Add the turkey and season
Add the leftover turkey and toss everything together with a splash of soy sauce and a little sesame oil if you use it. Keep the food moving so nothing burns. Cook until the turkey is hot throughout and a thermometer in a thicker piece reads 165°F. Fold the scrambled egg back in, if you used it, and finish with sliced green onions. Taste before you add more salt; leftover turkey and soy sauce can already be seasoned.
Rice and leftover safety
Cooked rice should also have been refrigerated promptly. If the rice sat out for hours, do not use it. Work in batches if your skillet is small; overcrowding makes the rice steam instead of fry. Leftover peas, green beans, or diced carrots can go in with the vegetables, but skip leftover stuffing or gravy in this pan, because they change the texture. Serve fried rice right away, and refrigerate leftovers in a shallow container within 2 hours. Reheat any extra rice dish until it is steaming hot and the turkey is at 165°F again. For more leftover skillet and casserole ideas, see the leftovers guide.
Helpful kitchen tools
- TempPro TP19H 1-Second Digital Meat Thermometer — Confirm that leftover turkey in the skillet reaches 165°F.
- OXO Good Grips Bent Icing Spatula — A wide spatula or turner helps you toss the rice without smashing it.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — Useful for holding chopped turkey and vegetables in the order you will add them.
- OXO Good Grips Slicing Knife — For chopping leftover turkey and green onions.
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Frequently asked questions
Why use cold rice?
Freshly cooked rice clumps and steams. Cold leftover rice separates more easily in a hot pan.
Can I use white or brown leftover rice?
Either works. Make sure the rice itself was refrigerated on time and still tastes fresh.
Do I have to use soy sauce?
No. Salt, a little broth, or another savory sauce can season the skillet, but still heat the leftover turkey to 165°F.