Five-spiced turkey fried rice with mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Five-spiced turkey fried rice with mushrooms

Easy Prep

Five-spiced turkey fried rice with mushrooms

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 700 Calories/Serving

30–45 Minutes

Simple but full of flavor, this comforting bowl of fried rice is all you need to warm right up on a chilly night. Plus, it’s easier and tastier than takeout.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup quick-cooking long-grain brown rice
  • 10 ounces ground turkey
  • 1½ teaspoons five-spice powder
  • 3½ ounces organic maitake or other specialty mushrooms
  • 1-inch piece organic fresh ginger
  • 6 organic scallions
  • 2 organic eggs
  • Sunbasket stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)

Nutrition per serving

Calories 700, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 250mg (83% DV), Sodium 450mg (20% DV), Total Carb. 68g (25% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Eggs, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the rice and 1¼ cups [2½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the remaining ingredients.


Prep the stir-fry ingredients

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper and the five-spice powder.
  • Trim the stem ends from the maitake mushrooms; cut the mushrooms in half lengthwise, then lengthwise into ¼-inch-thick slices.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.


Cook the turkey and vegetables

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [3 to 4 tsp] oil until hot but not smoking. Add the ground turkey and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the mushrooms, ginger, and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the turkey is cooked through and the mushrooms start to soften, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.


Finish the fried rice

In the same pan used for the turkey and vegetables, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the eggs and cook without stirring until just starting to set, about 30 seconds. Add the rice, turkey and vegetable mixture, and stir-fry blend and cook, stirring constantly, until the eggs are cooked and the ingredients are warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the fried rice to individual bowls, garnish with the green parts of the scallions, and serve.
Kids Can!
  • Measure the water for the rice.
  • Time the rice.
  • Measure the ginger.
  • Separate the green and white scallions.
  • Garnish the fried rice.