Turkey fried rice with portobello mushroom, Chinese sausage, and turkey innards
Turkey fried rice with portobello mushroom, Chinese sausage, and turkey innards is a delicious and flavorful dish that combines the savory taste of turkey with the umami flavors of portobello mushrooms and Chinese sausage. The addition of turkey innards adds a rich and complex flavor profile to the dish. It's a unique twist on the classic fried rice recipe that is sure to tantalize your taste buds!
Ingredients
- 2 cups cooked turkey diced
- 2 cups cooked rice (preferably day-old)
- 1/2 cup turkey innards chopped (optional)
- 1/2 cup Chinese sausage sliced
- 1 cup portobello mushrooms sliced
- 2 cloves garlic minced
- 2 eggs beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 cup green onions chopped
- Salt and pepper to taste
- Cooking oil
Instructions
- Heat a large pan or wok over medium-high heat. Add a little oil and scramble the beaten eggs until cooked. Remove from the pan and set aside.
- In the same pan, add a bit more oil and sauté the garlic until fragrant. Add the Chinese sausage and turkey innards (if using) and cook until browned.
- Add the diced turkey and mushrooms to the pan. Cook until the mushrooms are tender.
- Stir in the cooked rice, breaking up any clumps. Mix well with the other ingredients.
- Add soy sauce, oyster sauce, and sesame oil. Stir to combine and season with salt and pepper to taste.
- Add the scrambled eggs back into the pan and mix with the rice.
- Cook for another couple of minutes until everything is heated through.
- Remove from heat and garnish with chopped green onions before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 393kcal (20%)Carbohydrates: 26g (9%)Protein: 33g (66%)Fat: 17g (26%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 273mg (91%)Sodium: 1223mg (53%)Potassium: 509mg (15%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 8242IU (165%)Vitamin C: 10mg (12%)Calcium: 53mg (5%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
