Curried Rice with Turkey and Edamame

25 minutes
4 servings
25 minutes
4 servings
This complete recipe can be assembled while the rice is cooking.  The spicy, sweet heat of yellow curry nicely complements turkey leftovers and dried cranberries.  Edamame adds additional protein, flavor and color.


  • 1-7 oz box Yellow Curry Rice
  • 3 large shallots (1 cup chopped)
  • 2 tablespoons oil
  • 3 cups cooked turkey meat, chopped
  • 1 1/2 cups shelled edamame*
  • Salt
  • 1/2 cup sweetened dried cranberries
  • 1-8 oz can sliced water chestnuts, drained
  • Optional: chopped cilantro
  • * Edamame are green soybeans, also known as beer beans. They are found cooked and refrigerated in the produce section of the supermarket or in the frozen food department. If uncooked, microwave according to package instructions.


  1. Cook Yellow Curry Rice according to box directions. While rice is simmering, chop shallots.
  2. Add oil to large skillet and heat over medium-high heat. Add shallots and sautée until slightly browned.
  3. Add turkey, edamame, and salt to taste. Cook until heated through.
  4. Add cranberries to rice the last 5 minutes of cooking time. Stir well.
  5. Add cooked rice and water chestnuts to turkey mixture. Toss to combine and serve with chopped cilantro on side.

In This Recipe


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