Taiwanese Turkey Rice

5 from 2 votes

Taiwanese Turkey Rice is the perfect use for your Thanksgiving turkey leftovers! This quick and easy recipe is bursting with flavor - from its rich, savory sauce to its crispy fried shallots. So skip the takeout tonight and enjoy this healthy, homemade meal that takes less than 30 minutes!

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 392

Author Jessica Kwon

Ingredients

Fried Shallots

2 shallots thinly sliced; about 1½ cups
Frying oil

Sauce

2-3 green onion chopped; about 3 tbsp
½ inch knob ginger grated; about 1 tsp
1½ cups low sodium turkey or chicken broth
1½ teaspoon white granulated sugar
3 tablespoon low sodium soy sauce
½ tablespoon Shaoxing wine
Salt and pepper to taste

Assembly

1 cooked turkey breast shredded; about 3-4 cups
2 cups cooked white rice
Cilantro and green onion for garnish

US Customary - Metric

Instructions

Fry the shallots. Pour 1-2 inches of frying oil into a heavy-bottomed pot or skillet. Heat to 275°F or if you don't have a thermometer, small bubbles should form around a wooden chopstick or spoon.
Drop the shallots and fry for 6-12 minutes, stirring often. Maintain a frying temperature of 225-275°F and keep an eye on them because they can burn very quickly. As soon as the shallots turn LIGHT golden brown, use a slotted spoon to transfer them to a paper-lined plate. Spread them out on a single layer and season with salt. Set aside.
Make the sauce. Transfer 2 tablespoon of the shallot oil to a large skillet and heat over medium-high heat. When hot, add the green onion and ginger, cooking for 30 seconds until fragrant.
Pour in the broth, soy sauce, Shaoxing wine, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, then turn the heat down to let it simmer for 8-10 minutes, stirring often. Season to taste.
Assemble. Divide rice and shredded turkey amongst the 4 bowls. Spoon as much as sauce as you'd like, then top with fried shallots, cilantro, and green onion. Serve immediately.

Notes

Use a mandolin for uniform slices of shallot, which will help them fry more evenly. I used the 2mm setting on my mandolin.
Be patient when frying the shallots. Timing will depend on the size and quantity of shallots but don’t be tempted to crank up the heat. The thinly sliced shallots burn in a quick second!
Neutral frying oils with high smoke points work best. My favorite is avocado oil but canola, vegetable, or peanut oil will also work.
Substitutions:
- Rotisserie or shredded chicken can be used in place of turkey.
- Store-bought fried shallots can be used as a quick topping instead of frying them yourself.
- Substitute Shaoxing wine with dry sherry or sake. Mirin would work as well but halve the sugar.

Nutrition