Sweet and Sour Turkey Rice (Printer-friendly)

Tender ground turkey with pineapple and bell peppers in a tangy Korean-style sweet-and-sour sauce over fluffy rice.

# What You'll Need:

→ Meat & Protein

01 - 1 pound ground turkey
02 - 2 eggs, optional for topping

→ Vegetables & Fruit

03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 cup pineapple chunks, fresh or canned and drained
08 - 2 scallions, thinly sliced for garnish

→ Pantry

09 - 2 cups cooked white rice, preferably day-old
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons soy sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons ketchup
14 - 1 tablespoon gochujang, Korean chili paste
15 - 1 tablespoon brown sugar
16 - 1 teaspoon sesame oil
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon salt, adjusted to taste
19 - 1 tablespoon toasted sesame seeds for garnish

# How To Make It:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey, breaking it into crumbles as it cooks, until no longer pink, approximately 5 to 6 minutes. Season with salt and black pepper. Transfer to a plate.
02 - Add remaining oil to the skillet. Sauté chopped onion and minced garlic until fragrant and translucent, about 2 minutes.
03 - Add diced red and green bell peppers to the skillet. Cook for 3 to 4 minutes until just tender.
04 - Return cooked turkey to the skillet. Add pineapple chunks and stir to combine all ingredients.
05 - In a small bowl, whisk together soy sauce, rice vinegar, ketchup, gochujang, brown sugar, and sesame oil until smooth. Pour sauce into the skillet and toss all ingredients to coat evenly.
06 - Add cooked rice to the pan, breaking up any clumps with your spatula. Mix thoroughly and stir-fry for 3 to 4 minutes, allowing rice to heat through and absorb the sauce flavors.
07 - Taste the mixture and adjust seasoning with additional salt, pepper, or gochujang as desired.
08 - If desired, heat a separate nonstick pan over medium heat. Fry eggs sunny-side up and serve one egg over each portion.
09 - Transfer to serving bowls or plates. Top with thinly sliced scallions and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • One-Pan Wonder: Easy cleanup and simple cooking steps make this perfect for busy evenings.
  • Balanced Flavors: The combination of spicy gochujang, tangy rice vinegar, and sweet brown sugar creates a complex, addictive sauce.
  • Nutritious and Filling: Packed with 28g of protein per serving and plenty of fresh vegetables.
02 -
  • Prep First: Have all your vegetables chopped and sauce ingredients whisked before you start the heat, as the stir-fry process moves quickly.
  • Gluten-Free Option: Check labels on your soy sauce and gochujang; use gluten-free alternatives like tamari if needed.
  • Drain Well: If using canned pineapple, ensure it is thoroughly drained to prevent excess liquid from making the rice soggy.
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