Turkey and Cranberry Fried Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 18 min
- Cost
- $12.80
- Nutrition
- 420 cal · 31g protein
- quick
- one-pot
🍳 1 pan · Picky-eater safe bet: plain rice
Turkey and Cranberry Fried Rice is a Asian-American weeknight dinner that serves 4 and is on the table in about 28 minutes, for around $13 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb ground turkey
- 2 pouches (8.8 oz each) microwave rice pouches
- 2 cups frozen stir-fry vegetable mix
- ½ cup dried cranberries
- 3 tbsp soy sauce
- 1 tbsp ginger
- 2 tbsp vegetable oil
- 3 stalks green onions
Steps
- Heat oil in a large skillet or wok over medium-high heat, add ground turkey, and cook 6 minutes, breaking into small pieces until no pink remains (165°F).
- Grate ginger and chop green onions, then add ginger to the turkey and cook 30 seconds, then add frozen stir-fry vegetables and cranberries and cook 3 minutes.
- Microwave the rice pouches according to package directions, then add to the skillet with soy sauce and stir until combined and heated through, about 2 minutes.
- Top with chopped green onions and serve in 4 bowls.
- Picky eater tip: serve plain rice and turkey, with the vegetables, cranberries and green onions on the side.
- Make ahead: grate the ginger and chop the green onions up to 1 day ahead and store covered in the fridge. Leftovers keep 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 31 g
- Carbohydrates
- 44 g
- Fiber
- 2 g
- Sugar
- 7 g
- Fat
- 12 g
- Saturated fat
- 3 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop