I am so in love with this fall take on classic fried rice. It’s not the most picturesque meal, but I feel like the ugly brown/beige meals are often the most delicious! Fresh sage, apple and toasted pecans/walnuts give this fried rice a little sweet and herby autumn flare. It’s a very adaptable recipe, making it a great staple meal for fall – you can use any veggie or protein your heart desires. The key to any good fried rice is using day-old rice because the grains are a little dried out, which allows them to crisp up and absorb more flavor.
Ingredient highlight
Turkey! Is a great source of iron, B vitamins, zinc, selenium, and potassium. It also contains tryptophan, which helps with serotonin production (our happy neurotransmitter). Always opt for turkey with higher % fat – turkey thighs contain higher amounts of minerals than the breast (and has more flavor).
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp olive oil, divided
- 1 medium shallot, thinly sliced or chopped*
- 5-6 cups finely chopped or thinly sliced veggies**
- ¾ tsp kosher salt, divided
- 1 lb ground turkey
- 2 tbsp butter
- 2 cups leftover cooked rice (cooking instructions)***
- 1 cup grated apple + more for topping (about 1 med-large apple)
- 2 tbsp chopped sage****
- 2 tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar
- Toasted chopped pecans or walnuts, for topping
- Chopped parsley, for topping (optional)
- Goat cheese, for topping (optional)
- Lemon wedges, for topping (optional)
- *Easily sub shallot with ½ onion.
- **I used cabbage and mushrooms and love that combo. It’s a great place to lean on frozen pre-chopped veggies to save time (I used frozen sliced mushrooms for the first time and they were delicious!). Any quick cooking veggies can be used (broccoli, carrot, bell pepper, etc…)
- ***Use leftover cooled rice – it works best for fried rice because it crisps up nicely and it’s a little more dry so it absorbs flavor better. Short grain white rice is my favorite, but you could use any white or brown variety.
- ****You could also use 2 tsp dried sage or substitute with dried thyme.
Instructions
- In a large non-stick skillet, warm 1 tablespoon of oil over medium heat. Add the shallot and a light sprinkling of salt and cook for about 2 minutes, or until softened, stirring occasionally.
- Stir in the veggies and ½ teaspoon salt and cook over medium-high heat until the veggies are cooked, the excess water has evaporated, and are beginning to brown in spots, about 5-7 minutes, stirring occasionally. Transfer to a medium bowl.
- To the skillet over medium-high heat, add the remaining 1 tablespoon oil, turkey, and remaining ¼ teaspoon salt. Break the turkey up and cook until cooked through all the way and all the excess water has evaporated, breaking it into small crumbles as it cooks, about 3-5 minutes. Transfer to the same bowl as the veggies. If the pan is wet, wipe it dry.
- To the skillet over medium/medium-high heat, add the butter. Once the butter is melted and sizzling, add the rice and spread it out into an even layer. Let it cook, undisturbed, for about 1 minute or until it gets a little crispy on the bottom.
- Stir the veggies and turkey back in along with the grated apple and sage. Cook for about 2 more minutes, stirring occasionally. Stir in the soy sauce and vinegar until combined, then turn off the heat.
- Serve topped with more grated apple, nuts, parsley (if using), goat cheese (if using), and a squeeze of lemon (if using).
Items you can prep ahead (optional)
- Thinly slice 1 medium shallot
- Finely chop or thinly slice 5-6 cups worth veggies**
- Cook 1 cup rice (you need 2 cups cooked)
- Grate 1 cup apple + more for topping (toss with lemon juice to prevent browning)
- Chop 2 tbsp sage
- Make the fried rice
- Toast nuts, for topping
Substitutions:
- To make vegetarian/vegan, substitute turkey with crumble up tofu. Use olive oil in place of butter to make it vegan.
- Although rice is ideal, you could really use any leftover cooked grain.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Reheat leftovers in the microwave until warmed through. Or reheat it in a skillet over medium-high heat with a drizzle of olive oil. Stir in a splash of apple cider vinegar at the end. If reheating in a skillet, you can add more veggies if you want to – just cook the veggies first, then add the leftovers.
- Make sure to top with a squeeze of lemon, herbs, and nuts!
- Put a fried egg on it. The yolk makes a delicious sauce.
leave your comments!