Leftover Turkey Fried Carnivore Rice
Are you looking for a special recipe to make with your leftover turkey?
Sure you could make a delicious leftover turkey sandwich using my protein sparing bread (hmmm, that sounds delicious!) but I have a new idea for you!
You could make my protein sparing leftover Turkey Fried Carnivore “Rice!”
There is no rice or cauliflower rice in this recipe!
HOW TO MAKE LEFTOVER TURKEY OVER CARNIVORE RICE
To be totally honest, I never liked nor ate cauliflower rice. I have been eating my zero-carb fried “rice” for many years. Instead of cauliflower rice, I use eggs to whisk into rice. To make this fried “rice” protein sparing, I used egg whites with Further Food gelatin!
Adding gelatin to the egg whites helps give it a great texture to resemble rice!
To make my delicious Leftover Turkey Fried Carnivore Rice, I used Kettle and Fire bone broth!
I have made my carnivore Fried Rice so many times and each time I use a different Kettle and Fire bone broth flavor! I think my favorite is actually using the Kettle and Fire beef broth! But all of the Kettle and Fire broths are so delicious!
Kettle and Fire is so generous! If you use code MARIA20, you save 20%!
Click HERE to stock up!
Protein Sparing Leftover Turkey Fried “Rice”
Ingredients
- 12 large egg whites boxed egg whites will work
- 1/4 cup Kettle and Fire Chicken Broth any flavor
- 1 tablespoon Further Food gelatin (use code MariaMindBody to save)
- 2 teaspoons wheat-free tamari
- 1 teaspoon Redmond Real salt or 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 1/2 cups leftover turkey breast or chicken, chopped into 1/4 inch pieces
- 1 teaspoon coconut oil
- ¼ cup diced onions
- 1 clove garlic minced
- 1/4 cup sliced button mushrooms
- 2 tablespoons chopped cilantro
- For Garnish optional:
- Thinly sliced green onion
Instructions
- Place the egg whites into a medium-sized bowl. Add the broth, Further Food gelatin, tamari, salt or fish sauce and toasted sesame oil and whisk until well combined.
- In a large skillet over medium heat, place the coconut oil, onions and garlic and sauté until the onions are translucent, about 2 minutes. Add the mushrooms and cilantro and saute another 2 minutes or until mushrooms are soft
- Make the “rice”: Pour the egg mixture into the skillet and cook until the mixture thickens and small curds form, while scraping the bottom of the pan and whisking to keep large curds from forming. (A whisk works well for this task.) This will take about 7 minutes. Stir in the leftover diced turkey.
- Place the “rice” on a platter. Garnish with green onion, if desired, and serve.
- Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the shrimp fried “rice” in a lightly greased sauté pan over medium heat, stirring often, for 2 minutes or until warmed through.
TESTIMONY OF THE DAY
“Hello Craig, Maria, Kai and Micah!
My journey to a healthy sized body has been a long one. Always the fattest kid in grade school, high school, and college, my life was typically an unhappy one as a young adult.
I ate the standard American diet my whole life with bouts of diet struggles until I learned about 5 years ago that I was a sugar addict. My weight topped out at 260 lbs and at only 5’4” I was unhealthy to say the least.
Enter Maria, Craig and PSMF (protein sparing modified fasting)!
I feel better now at 71 than I have my whole life! I have energy & stamina that I never knew possible and cannot accurately express my gratitude! Thank you so much Maria and Craig Emmerich!” Janet
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
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