Chinese-American · main

Ground Turkey Fried Rice with Peas and Carrots

Ground Turkey Fried Rice with Peas and Carrots reads umami 7.3, richness 6.3 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.0 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 7.3 · Richness 6.3 · Salinity 5.0 · Allium 4.0 · Nutty 3.5 · Sweetness 3.3 · Funk & Ferment 2.6 · Warm Spice 2.0 · Herbaceous 1.6 · Earthy 1.2 · Floral 1.2 · Sourness 1.0 · Fruity 0.9 · Bitterness 0.9 · Heat 0.6

What's in it (15)

• cold cooked rice — 532 g
• turkey meat — 454 g
• oil — 27 g
• eggs — 300 g
• yellow onion — 110 g
• carrots — 120 g
• garlic — 9 g
• ginger — 15 g
• frozen peas — 237 g
• soybean soy sauce — 44 g
• oyster sauce — 15 g
• dark sesame oil — 5 g
• salt — 3 g
• white pepper — 1 g
• scallions — 400 g

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 98.8 kcal, 7.4 g protein, 3.3 g fat, 9.7 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. If starting with freshly cooked rice, spread it on a sheet pan and refrigerate, uncovered, for 30 minutes to dry the surface and firm the grains; if using day-old rice, break up any clumps with your hands.
2. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat. Pour in the eggs and scramble until just set but still glossy, 1-2 minutes, then transfer to a plate and set aside.
3. Add 1 tablespoon of the oil to the same skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles, until no longer pink, lightly browned, and it reaches 165 F on an instant-read thermometer, 5-6 minutes; season with the salt, then transfer to the plate with the eggs.
4. Add the remaining oil to the skillet. Add the onion and carrots and cook, stirring often, until the onion softens and the carrots begin to soften, 4-5 minutes.
5. Add the garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds.
6. Add the cold rice, breaking up any clumps with the back of a spatula. Spread into an even layer and let sit undisturbed for 1-2 minutes to pick up some char on the bottom, then stir-fry until heated through and lightly toasted, about 3 minutes.
7. Push the rice to one side of the skillet. Pour 2 tablespoons of the soy sauce and the oyster sauce directly onto the hot, bare skillet surface on the other side; let sizzle 10 seconds, then stir into the rice.
8. Return the turkey and eggs to the skillet along with the peas, remaining 1 tablespoon soy sauce, sesame oil, and white pepper. Toss until everything is evenly combined and heated through, 1-2 minutes.
9. Taste and adjust salt, then finish with the scallion greens and serve immediately.

Dishes with a similar flavor shape

• Chicken Fried Rice — Chinese-American
• Vegetable Fried Rice — Chinese-American
• Beef Yaki Udon — Japanese
• Beef and Broccoli Stir-Fry — American
• One-Pan Chicken Fried Rice — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.