Korean Ground Turkey and Rice Bowls

Savory-sweet glazed ground turkey served over fluffy jasmine rice with crisp shredded carrots and fresh scallions.

• Prep: 8 min
• Cook: 14 min
• Total: 22 min
• Servings: 3
• Cuisine: Korean
• Difficulty: Easy
• Cost: $4.72/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• sauté
• quick
• savory
• sweet
• kid-friendly

Ingredients

• 1.25 pound ground turkey (93/7 lean)
• 1 cup jasmine rice
• 1.5 cup water
• 3 tablespoon low-sodium soy sauce
• 1.5 tablespoon brown sugar (packed)
• 1 tablespoon toasted sesame oil
• 3 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 cup matchstick carrots
• 3 green onions (thinly sliced)
• 1 teaspoon toasted sesame seeds

Instructions

1. Combine jasmine rice and water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for 12 minutes until tender. Fluff with a fork.
2. In a small bowl, whisk together low-sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, and grated fresh ginger.
3. Heat a large nonstick skillet over medium-high heat. Add ground turkey and cook for 6 minutes, breaking it into crumbles, until browned and no longer pink.
4. Pour the soy sauce mixture into the skillet with the turkey. Simmer for 2 minutes, stirring frequently until turkey is coated in glaze.
5. Divide cooked jasmine rice among 3 bowls. Top with seasoned ground turkey, matchstick carrots, and green onions. Garnish with toasted sesame seeds.

Notes

Reheats exceptionally well in the microwave; pack raw carrots on the side if you prefer them cold and crunchy.

Nutrition (per serving)

• Calories: 608
• Protein: 43.2 g
• Carbohydrates: 63.3 g
• Fat: 19.7 g
• Fiber: 1.9 g
• Sodium: 746 mg
• Saturated Fat: 4.7 g
• Sugar: 8.2 g
• Cholesterol: 150 mg