Round Two: Turkey Fried Rice with Sriracha


Spoon West Original Recipe

  • 2 cups cooked rice  (best to use leftover rice that has been in the fridge all night)
  • 3 Tbs sesame oil
  • 1 small white onion, chopped (large cuts not diced)
  • 1 cup protein ( leftover turkey, chicken, fish shrimp, tofu,  sausage – anything will work)
  • Diced veggies – any you have leftover will work (carrots, green beans, brussel sprouts,  peas, whatever)
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 fresh jalapenos chopped (optional)
  • Sriracha to taste (optional)
  • 1 teaspoon ginger – powder or fresh (optional)
  • 1/4 cup  cilantro or green onion to taste (optional)

Stay out of the kitchen: if you don’t like it hot, just omit the sriracha and jalapenos and replace with ginger and cilantro. 

  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion, veggies, jalapeno, ginger and protein and fry until tender.
  2. Slide this cooked mixture to the farthest edge of the pan and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped cilantro  and Sriracha.