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Sesame-Soy 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
250 g
Ground Turkey
¾ cup
Jasmine Rice
56 g
Carrot, julienned
1 tbsp
Garlic Puree
113 g
Bok Choy, chopped
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tsp
Sriracha
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
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*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot 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 soy sauce ({dbl for 4 ppl). Cook, stirring often, until turkey is coated, 1-2 min.
Add snap peas to the pan 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 soy sauce (dbl for 4 ppl) and sriracha in a small bowl. Set aside.
Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste. Top with turkey-veggie mixture. Drizzle sriracha mayo over top.
Heat the same pan (from step 3) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then crack in two eggs (dbl 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!
