Restaurant-Quality Fried Rice made using Leftover Cubed Deli Meat

If you follow me on Instagram, you saw my post yesterday regarding Mr. Effortless retiring from the United States Air Force after 20 years of dedicated service.  My family and I couldn’t be more proud of him.

At the conclusion of his retirement ceremony, we had the typical fare of deli meat and cheese platters, pastry and fruit platters, and of course, cake.  My hubby’s supervisor insisted that we take home what was left of the meat and cheese trays and we did.  I knew that there was no way we would finish it all as is, so I racked my brain trying to figure out a dish I could make to put the meat in because I really hate food going to waste.

After a quick inventory of what I already had in the fridge, I decided I would use the cubed turkey to make a pot of turkey fried rice.  I’ve made fried rice in the past with varied proteins; from chicken to pork, to shrimp, and even spam.  I grew up on the island of Guam and my stepmom always made THE best fried rice.  Over the years, I’ve perfected my take on fried rice influenced by my stepmom’s version and those from my favorite Chinese food restaurants and I’ve gotta say, I make a pretty mean bowl of fried rice!  But I’ve never made it with turkey before, let alone deli meat turkey, so this was going to be a first.

Another reason that fried rice was the perfect dish to make is because we currently have family in town staying with us and one pot of fried rice usually feeds a crowd, so it’s perfect to serve when you have a full house. And bonus: it’s a great meal for breakfast, lunch, or dinner.

NOTE: I usually make fried rice when I have day-old, leftover rice but I didn’t have any today, so I just made a quick pot in my rice cooker this afternoon to make this dish.  Also note, peas are great in this, however I’m leaving them out because Mr. Effortless is not a fan.

*Ingredients not pictured, but used: vegetable oil and sugar.*


6 Eggs, scrambled and seasoned with salt and pepper

3 Tbsp Vegetable Oil

2 Tbsp Sesame Oil

2 Tbsp Minced Garlic

1 Cup Green Onions, chopped

2 Cups Shredded Carrots

2-3 Cups of your Protein of Choice (pork, chicken, shrimp, spam, OR turkey) (if using pork, chicken, spam, or turkey, chop it up)

3 1/2 Cups Cooked Rice

1 Tbsp Sugar

Soy Sauce, to taste


In a skillet, scramble your eggs and season them with salt and pepper.  Set aside.

In a pot on medium heat, combine both oils and heat.  Add minced garlic, green onions, and carrots to the pot.  Sauté until tender, about 5-6 minutes.

Stir in your meat and continue sautéing until heated through.

Add your cooked rice to the pot and using a sturdy spoon, mix thoroughly.

Stir in the scrambled eggs and sugar and continue to mix.

When all of the ingredients are combined thoroughly, drizzle soy sauce throughout the pot.  I do not measure the amount of soy sauce I use, but I am very conservative with my first drizzle.  Stir the pot and make sure the soy sauce is mixed in well, then take a bite to taste it and determine if you need to add more.

Once everything is combined and seasoned well, turn the heat off and ENJOY!!

This tastes so good you guys!  And with the holidays fast approaching, you’ll want to have this recipe in your stash when you’re trying to figure out what to do with your leftover turkey or ham.  And if you’re not a meat fan, no worries, you can omit the meat and this dish still packs a ton of flavor.  The rice can also be substituted with riced cauliflower if you’re following a low carb diet and it still tastes delicious. I’ve made it this way many times.

Buon Appetit!






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