Holiday Leftovers Fried Rice

*FTC Disclaimer: These knives were sent to me free for my consideration.  This is not a sponsored post.  As always, all opinions are my own.*

The holiday season is here!  The usual surplus of food doesn’t mean you have to fall off the low carb wagon.  Many food blogs have incredible day-of recipe ideas for turkey and sides that will keep you on track, but then there’s the question of “What do I do with all these leftovers??”  I hate wasting food and don’t want to eat turkey soup for days after Thanksgiving this week, so I decided to come up with a twist on fried rice that will make leftovers taste like a whole new meal.  The best part about this dish is you could throw in a whole bunch of veggies you have on hand and it will still taste great.

I started by gathering the above ingredients, including pre-cooked turkey.  If you are making this any other time of the year, you could always substitute roasted chicken in its place.

I started this dish by prepping all of my vegetables.  First, I chopped off the stems of the brussels sprouts, peeled away the outer leaves, and then sliced them as thinly as possible.

Next I chopped half of a large yellow onion.

I chopped florets of cauliflower off the head and put them into my food processor.  I turned it on low for about 10 seconds until the cauliflower had a rice-like consistency and set it aside.

My final stage of prep was to cube the turkey into bite-sized pieces.

All of this prep work was made easy by my brand new ceramic knife set from SCANDI Essentials.  I am in love with these knives!  The 8-inch and a 5-inch chef knives are super lightweight which makes it easy on the wrist when chopping vegetables and proteins, but they have a sturdy feel and solid grip.  The extremely sharp edge requires no sharpening, and works great on all types of food.  I love the protective sheaths included in the set that will keep the blades protected for a lifetime.  I highly recommend these knives for yourself or as a gift this holiday season to someone who loves to cook.  SCANDI Essentials has been extremely generous and is offering my followers a 10% off coupon to anyone who purchases a set of knives on Amazon – just use the code ALISON10 at checkout for the discount!  To show off these knives, I put together a short video demonstrating my food prep for this recipe:

Holiday Leftovers Food Prep YouTube play


I heated the sesame oil over medium heat in a large pan and then added my brussels sprouts and onions.  I let them caramelize for about 7 or 8 minutes before seasoning with salt and pepper, and then cooked them down another 3 or 4 minutes or so.

Next I added the cooked turkey to re-heat in the pan and spooned in the cauliflower rice.  I let it cook for about 3 minutes before pouring in the tamari soy sauce and stirred for another 2-3 minutes to let all the flavors come together.  I made a circle in the center where I cracked in two eggs, scrambled them, and then stirred the eggs into the rest of the dish.  I seasoned everything once more with salt and pepper and after another 3 or 4 minutes of cooking it was done!  The sprouts and cauliflower are extremely tender and compliment the turkey perfectly.  I love a healthy version of other classic dishes, and this one is exactly that while using leftovers from the big Thanksgiving dinner!

Holiday Leftovers Fried Rice

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 3 servings

Serving Size: 1 serving

Holiday Leftovers Fried Rice


  • 12oz cooked turkey breast
  • 1c raw brussels sprouts
  • 2c raw cauliflower
  • 1/2c yellow onion
  • 2tblsp sesame oil
  • 2 eggs
  • 1/2c tamari soy sauce
  • To Taste
  • Salt
  • Pepper


  1. Slice the stems off each brussels sprout, remove the outer leaves, and then slice into thin ribbons; set aside.
  2. Chop the yellow onion and set aside.
  3. Cut a head of cauliflower into florets, add to a food processor, and blend until cauliflower is a rice-like consistency, about 10 seconds; set aside.
  4. Chop the pre-cooked turkey into bite-sized pieces; set aside.
  5. Heat sesame oil in a large pan over medium heat and saute the sprouts and onions until slightly caramelized, about 7 or 8 minutes; add salt and pepper and continue to cook another 3 or 4 minutes.
  6. Add the turkey to the vegetables to warm through, about 2 or 3 minutes.
  7. Add the cauliflower rice and tamari soy sauce and cook another 3 or 4 minutes until all the flavors combine.
  8. Make a circle in the center, crack in the two eggs, and cook until scrambled; stir everything together and serve.

Nutrtional Information

Per serving: 327 calories, 13g total carbs, 10g net carbs, 14g fat, 35g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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