Savoury Turkey Bowls

Name: Savoury Turkey Bowls with Ginger-Garlic Rice and Veggies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g Ground Turkey; ¾ cup Jasmine Rice; 1 unit(s) Sweet Bell Pepper; 56 g Snow Peas; 1 unit(s) Green Onion; 2 tbsp Ginger-Garlic Puree; 2 tbsp Sweet Chili Sauce; ¼ cup Vegetarian Oyster Sauce; 2 tbsp Spicy Mayo; 0.13 tsp Pepper*; ¼ tsp Salt*; 1 tbsp Oil*

with Ginger-Garlic Rice and Veggies

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Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful turkey bowls. Taking a pic for Instagram'? #putaneggonit!

Tags:

Spicy

•Quick

Allergens:

Soy

•Mustard

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

56 g

Snow Peas

1 unit(s)

Green Onion

2 tbsp

Ginger-Garlic Puree

2 tbsp

Sweet Chili Sauce

¼ cup

Vegetarian Oyster Sauce

2 tbsp

Spicy Mayo

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

1 tbsp

Oil*

Nutrition Values

Calories720 kcal

Fat26 g

Saturated Fat5 g

Carbohydrate91 g

Sugar21 g

Dietary Fiber3 g

Protein31 g

Cholesterol120 mg

Sodium2120 mg

Trans Fat0.2 g

Potassium700 mg

Calcium100 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Using a strainer, rinse rice until water runs clear.
Once boiling, add rice and half the ginger-garlic puree to the pot. Stir to combine.
Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Trim snow peas.
Thinly slice green onion.
Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
Remove from heat, then season veggies with salt and pepper.
Transfer to a plate, then cover to keep warm.

Reheat the same pan over medium-high.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min.
Season with pepper.

Fluff rice with a fork, then stir in half the green onions.
Divide ginger-garlic rice between bowls. Top with veggies, turkey and fried eggs, if using.
Dollop spicy mayo over top and sprinkle with remaining green onions.

If desired, while turkey cooks, heat a medium non-stick pan over medium-low heat.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)

If you've opted to get turkey, increase the oil amount to 1 tbsp (2 tbsp), then cook it in the same way the recipe instructs you to cook the beef.** No need to drain excess fat.