One-skillet wonders were made for busy weeknights. And busy people looooove a quick solution to the dinner dilemma after a long day of work. So, in my quest for something different, but super easy, I came up with this Italian Fried Rice recipe as a spinoff of my favorite Chinese fried rice. Not to be mistaken for an Asian dish though…this one is distinctly Italian.
Italian Fried Rice
If you’ve ever made my Easy Peasy Fried Rice, you already know it’s a great way to use cooked rice and raw veggies in about 30 minutes. This recipe works pretty much the same…only it’s Italian. You can still mix and match unlimited combinations of vegetables. And (bonus!), if you omit the ground turkey from this recipe, you’ve made vegan Italian Fried Rice. Voila!
The cooking process…
This 30-minute recipe calls for cooked rice. So, if you have to make rice, be sure to plan ahead. Also, because the vegetables in fried rice are sautéed and tend to cook rather quickly, they’re said to retain nutrients more efficiently than many other cooking methods. But, be careful to not add too much oil during the process. If your ingredients want to stick to your cookware for this recipe, try adding small amounts of water instead of oil. Better yet, use a nonstick skillet.
Ingredients you’ll need for this recipe:
- olive oil
- ground turkey
- shallots or onion
- cooked brown rice
- oil-packed sun-dried tomatoes
- pine nuts
- italian seasoning
- salt and pepper
One quick note about the SunDried Tomatoes. I get the 2 lb Costco jar of tomatoes packed in oil. This ingredient is so versatile that I use mine for several different recipes. You can get them anywhere, though. Most people probably don’t want a 35oz jar like mine.
If I didn’t have Costco, I’d get these from Amazon…they look beautiful, and they’re priced right:
If you can’t get your hands on sun dried tomatoes, you can use fresh tomatoes, but will need to account for the extra moisture when cooking; i.e., you may need to cook a little longer to help the moisture evaporate.
Let’s talk cookware for a sec…
For this recipe, I’m using my 12” Lodge Cast Iron skillet. You’re welcome to use a traditional wok or any non-stick skillet…I just love using my Lodge because of it’s even-heat distribution, beefy structure, and it looks pretty.
No matter what, go grab yourself a bunch of veggies, some cooked rice, and get your new favorite Italian Fried Rice on.
Cheers to one-skillet wonders…and always, to our health!
About my recipes: MORE plant, LESS animal...that's my jam.
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