Savoury Turkey Bowls
with Ginger-Garlic Rice and Veggies
Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful turkey bowls. Taking a pic for the 'gram'? #putaneggonit!
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.
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
(May contain Soy, Sulphites, Milk)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
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, to taste.
- Transfer to a plate, then cover to keep warm.
- Heat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min.
- Season with pepper, to taste.
- 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.
- Top with spicy mayo and remaining green onions.
- If desired, while turkey cooks, heat a medium non-stick pan over medium-low heat.
- When 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: The yolks will still be runny.)
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.