Oil: I used sunflower oil because I always have a bottle of it on hand, but any vegetable oil (such as canola oil, olive oil, avocado oil) will also work just as well.

Turkey: This recipe uses leftover roast turkey. Simply cut the cooked turkey meat into 1-inch cubes before using it. Alternatively, if you wish to make this with leftover roast chicken, that would work as well.

Veggies: I used a mix of broccoli, green beans, green peas, onions and carrots. However, feel free to use the veggies of your choice (such as bell peppers, zucchini, etc).

Rice: I recommend using cooked long grain white rice (preferably rice that has been cooked and left overnight so the rice doesn’t clump together) or cooked basmati rice.

Soy Sauce: I used gluten-free soy sauce to keep this recipe gluten-free. However, if you are allergic to soy, feel free to use coconut aminos instead.

Eggs: Eggs are important in this recipe because of the flavor and color, so I definitely recommend not skipping them.

Garnishes: I used chopped green onions for garnish, but you can also use chopped chives or parsley if you prefer.

Storing: To store, place the turkey fried rice in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.