It’s not so much that we can’t stand another bite of leftover turkey, it’s that when turkey is added to Japengo’s famous ” Japengo Fried Rice” recipe, it makes this simple recipe, well, tastier.
Fried rice lovers love that you can add most anything to the base of chilled cooked rice, oyster sauce, garlic and ginger. This recipe is only a guideline. In fact the day I visited the Japengo restaurant on Maui, one of Japengo’s chefs was set up in Hyatt Regency Maui’s expansive atrium lobby “wok-ing to order” the hotel guests’ own ingredient combinations to make individual tastes of fried rice.
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Japengo’s Fried Rice
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Transform your leftover turkey into a delicious meal with Japengo Restaurant’s famous fried rice recipe, featuring chilled cooked rice, oyster sauce, and a medley of vegetables.
Ingredients
- 1 oz. (30 ml) canola oil
- 1 1/2 tbsp garlic, chopped
- 1 oz. (30 ml) mushroom soy sauce
- 2 oz. (60 g) onion, small dice
- 2 oz. (60 g) green peas (iadd frozen peas from package)
- 1 oz. (30 g) corn kernels
- 2 oz. (60 ml) oyster sauce
- 1 tsp green onions, chopped
- 6 oz. (180 g) ground dark meat chicken ( substitute chopped cooked turkey here)
- 1/2 tbsp ginger, minced
- 1 oz. (30 g) red bell pepper
- 1 oz. (30 g) shiitake mushrooms,sliced thin
- 10 oz. (300 g) rice, long grained, cooked and chilled overnight
- 2 oz. (60 g) eggs , scrambled, cooked and diced
- black pepper to taste
- 1 tsp cilantro, chopped fine for garnish
Instructions
- Heat a wok or large skillet over high heat and add the canola oil.
- Add the chopped garlic and minced ginger, stirring constantly for about 30 seconds until fragrant.
- Add the onion and cook for 2-3 minutes until the onion is soft and translucent.
- Stir in the mushroom soy sauce, green peas, and corn kernels, cooking for another 2 minutes.
- Add the chilled cooked rice, breaking up any clumps with a spatula, and stir to combine all ingredients well.
- Pour in the oyster sauce and mix thoroughly to ensure the rice is evenly coated.
- Finally, add the shredded leftover turkey, stirring until the turkey is heated through, about 2-3 minutes.
- Serve immediately while hot.
Notes
- Use chilled cooked rice for the best texture.
- Feel free to customize with additional vegetables or proteins.
- This dish is a great way to use up leftovers.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 850 mg
- Fat: 15 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 60 mg
If You Liked This Recipe, You’ll Love These
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- Nasi Goreng – Malaysian Fried Rice
- Katsu Fried Chicken and Rice Burger
- Mujadara Recipe: Middle Eastern Lentils and Rice
Frequently Asked Questions
Why does the rice need to be cooked and chilled overnight?
The recipe specifies 10 oz of long-grain rice that is “cooked and chilled overnight,” and the notes reinforce to use chilled rice for the best texture. Cold, day-old rice has dried out enough that it fries instead of steams in the wok, producing separate, slightly crispy grains rather than a clumped, soggy result. 
What is mushroom soy sauce and can I substitute regular soy sauce?
Mushroom soy sauce is a darker, slightly sweeter Chinese soy sauce infused with mushroom extract. The recipe uses 1 oz (30 ml) alongside 2 oz (60 ml) oyster sauce to build the base flavor. Regular soy sauce will work as a substitute, though the dish will have a slightly lighter, less complex flavor.
Where does this recipe come from?
The recipe comes from the Japengo restaurant at the Hyatt Regency Maui Resort Spa in Maui. The article describes watching one of Japengo’s chefs “wok-ing to order” in the hotel lobby for guests, and the author adapted the base recipe by swapping the original ground dark meat chicken for leftover turkey.
