Total Time
Prep 20 mins
Cook 20 mins

This is my adaptation of a recipe that appeared in Woman's Day magazine in 1986. It is my favourite way to use up leftover roast turkey but can be used with what ever meat you happen to have on hand. The original recipe suggested lunch meat and ham or sausage should also work. My family enjoys this and like many other fried rice recipes it can be adapted or tweaked in many ways to suit your own personal taste or whatever you have on hand. If you like your foods spicy, sprinkle in some dried crushed chilis while preparing the veggies or rice. I add the soy sauce the way the original recipe called for but you could leave it out and allow folks to season it to their own tastes at the table. You could use prepackaged coleslaw veggies to speed up preparation for this. Other crisp veggies such as broccoli, pepper strips, bok choy, and peas (in pods or not) could be added. Use your imagination! Just make sure that you have between 4 and 5 cups of veggies if you want to have your 4 serving yield.

Ingredients Nutrition


  1. Heat about 1 tbsp of the oil in a large skillet (non-stick works best).
  2. Add cabbage, carrot, onion, ginger and garlic and stir fry about 5 to 7 minutes or until tender crisp.
  3. Transfer to a bowl to keep warm.
  4. Heat remaining 2 tbsp oil in the same skillet and add the rice and meat slivers, cook stirring constantly about 2 to 5 minutes or until hot.
  5. Reduce heat to medium and push the rice out to the edge of the pan to make a large well.
  6. Pour in the eggs.
  7. Cook 2 or 3 minutes without stirring until almost set.
  8. With a spoon or other utensil, break the eggs into small pieces and mix into the rice.
  9. Return the vegetables to the pan, season with black pepper and add the soy sauce.
  10. Toss about 1 or 2 minutes to heat through.
  11. Sprinkle the green onions over the top and serve.
  12. Makes 4 generous servings.


Most Helpful

Oh Yeah! DH and I liked this one! This recipe is definitely a keeper. We like garlic, so I threw some into the water that I used to cook the rice. I used preshredded cole slaw mix to save time. Kept me from having to deal with the cabbage and carrots. Thanks for sharing this recipe Teapotter.

Recipewrestler February 16, 2006

this is a great fried rice recipe. Used leftover turkey.Omitted onions but added peas...made a ton though. way too much for 4 of us!

Jennygal June 07, 2013

This is one of the best left-over recipes I've ever made. I used left-over steak we barbequed. Maybe my wok is on the cooler side, but I had to cook things a few minutes longer than stated. I also used a bit more fresh ginger, but we love that zip. Thanks, teapotter!

wildolive July 13, 2005

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