Turkey Apple Sage Fried Rice

Prep Time 10

Cook Time 20

Servings

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.

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

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).

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.

Store leftovers in an airtight container in the fridge for up to 4 days or freezer for up to 2 months.

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.