Wok-Fried Turkey and Vegetable Rice

A savory and colorful stir-fry with lean ground turkey and crisp mixed vegetables in a classic soy-ginger sauce, served over fluffy jasmine rice.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.80/serving

Dietary

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

Tags

• healthy
• quick
• savory
• stir-fry

Ingredients

• 1 tablespoon sesame oil
• 0.5 pound ground turkey (lean)
• 1 cup frozen stir-fry vegetable blend
• 1 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 0.5 cup cooked jasmine rice (from a microwaveable pouch)
• 1 tablespoon green onions (sliced)

Instructions

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 1/2 pound of ground turkey and cook, breaking it up, until browned, about 5-7 minutes. Drain any excess fat and set turkey aside.
2. Add 1 cup of frozen stir-fry vegetable blend to the hot skillet and cook, stirring occasionally, until tender-crisp, about 3-5 minutes.
3. Stir in 1 minced clove of garlic and 1 teaspoon of grated fresh ginger. Cook for 30 seconds until fragrant.
4. Return the cooked ground turkey to the skillet. Pour in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of honey. Stir well to coat everything and heat through for 1-2 minutes.
5. While the stir-fry finishes, heat 1/2 cup of cooked jasmine rice according to package directions.
6. Serve the wok-fried turkey and vegetables over the jasmine rice, garnished with sliced green onions if desired.

Notes

A pinch of red pepper flakes can be added with the garlic and ginger for a spicier kick. For extra freshness, sprinkle with toasted sesame seeds.

Nutrition (per serving)

• Calories: 410
• Protein: 36.5 g
• Carbohydrates: 40.2 g
• Fat: 12.8 g
• Fiber: 4.8 g
• Sodium: 1350 mg
• Saturated Fat: 2.8 g
• Sugar: 8.5 g
• Cholesterol: 78 mg