The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 8, 2009
I did alter this recipe to fit my time constraints and the ingredients I had on hand. I did not refrigerate anything overnight, I did not use lettuce and I used Basmati rice (white rice) instead of brown rice. It turned out wonderful.
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Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA
Living In: Merritt Island, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Photo by tizzylizz
Reviewed: Mar. 2, 2009
Truly a fantastic way to use up left over turkey. I made a double batch, planning to have leftovers for lunch the next day....but, there wasn't any left. My kids LOVED it, gobbling it all up. I did use white rice (that is all I had) & used all the ingred. the recipe called for. In addition, this what I added: some seasame oil with the canola, frozen peas & green onions w/the egg & lettuce.
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Cooking Level: Expert

Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2009
I really enjoyed this. Never had thought to put turkey in a fried rice. After making a big turkey breast last week, I thought this was perfect. I did a mishmash of things, but the biggest thing I took from this recipe was to make my rice in chicken broth - great idea. Other than that, I used two eggs, added a bit of sesame oil to the canola, added peas and a bit of ginger.
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Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Photo by LBURDICK
Reviewed: Dec. 26, 2007
I made very similar without broth and sub'd out carrots & peas for veggeies listed. I made rice one day ahead and chilled in fridge to make this recipe.
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Photo by LBURDICK

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA
Living In: Conway, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 29, 2007
This was really good, so good I added it to my real-life index card recipe file. I think it will be a staple because these are ingredients I often have on hand, and it's a great way to use leftover turkey (or chicken, I'm sure), and whatever vegetables you have. I didn't use celery but did use shredded cabbage and carrots. I cooked the vegetables for less time than was stated and left them still fairly crunchy. Next time, I will stir a little cayenne pepper into my oil before cooking for some heat. Also, if you don't want to use non-stick pans due to toxicity, you might want to beat then microwave your eggs in a glass bowl to keep from getting out a bunch of pots and pans. The recipe called for one egg, which I used, but next time I will use two. Oh, another thing, I used a "fake broth" from when I boiled some chicken breasts and veggies for my daughter instead of canned stock. Worked fine.
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