Sesame-Soy Double Turkey and Rice Bowls
with Sriracha Mayo Drizzle
This veggie-packed bowl is topped with umami-rich sesame-soy turkey. Fluffy rice and sriracha mayo finish this quick weeknight dinner off with a bang!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Turkey
¾ cup
Jasmine Rice
56 g
Carrot, julienned
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit
Shanghai Bok Choy
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
1 tbsp
Sesame Oil
(Contains Sesame)
2 unit
Green Onion
113 g
Sugar Snap Peas
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Trim snap peas.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame oil, then turkey, garlic puree and half the green onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper.
- Add 1 1/2 tbsp (3 tbsp) soy sauce. Cook, stirring often, until turkey is coated, 1-2 min.
- Add snap peas to the pan with turkey. Cook, stirring often, until tender-crisp, 3-4 min.
- Add carrots and bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with salt and pepper, to taste.
- Remove the pan from heat.
- Stir together mayo, 1 tsp (2 tsp) soy sauce and sriracha in a small bowl. Set aside.
- Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.
- Divide rice between plates.
- Top with turkey-veggie mixture.
- Drizzle sriracha mayo over top.
- Heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then crack in two eggs (4 for 4 ppl). Season with salt and pepper.
- Pan-fry covered until whites are set, 2-3 min.** (NOTE: The yolks will still be runny.)
- Top bowls with eggs!
If you've opted for double turkey, cook it in the same way the recipe instructs you to cook the regular portion of turkey. Work in batches, if necessary.