Thai Turkey and Pineapple Fried Rice
with Bok Choy and Crispy Shallots- Soy
- Wheat
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Ground turkey • Shanghai bok choy • Carrot • Basmati rice • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Diced Pineapple Cup
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
½ tsp
Butter*
⅔ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then quarter carrot lengthwise. Cut into 1/8-inch quarter-moons.
- Cut bok choy intp 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Drain pineapple, reserving juice.
- Heat a large non-stick pan over medium-high.
- When hot, add carrots, 1 tsp (2 tsp) oil and 1/4 cup water. Cook for 3-4 min, stirring often until carrots are tender-crisp and liquid has evaporated.
- Add 1/2 tbsp (1 tbsp) butter and bok choy. Cook for 2-3 min, stirring often, until tender. Season with salt and pepper. Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil and pineapple. Cook for 1-2 min, stirring often, until golden. Transfer to the same plate with veggies.
- Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook for 4-6 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Stir in pineapple juice and oyster sauce.
- Fluff rice with a fork.
- To the pan with turkey, add rice, pineapple and veggies.
- Cook, for 1 min, stirring occasionally until fragrant.
- Divide turkeyf-rice mixture between bowls.
- Sprinkle crispy shallots over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**
