# What You'll Need:
→ Protein
01 - 1 pound ground turkey
→ Vegetables and Fruit
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, chopped
04 - 1 green bell pepper, chopped
05 - 3 garlic cloves, minced
06 - 1 cup fresh or canned pineapple chunks, drained
07 - 2 green onions, sliced for garnish
→ Rice and Pantry
08 - 2 cups cooked jasmine or long-grain rice, preferably day-old
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons low-sodium soy sauce
11 - 1 tablespoon gochujang Korean chili paste
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon tomato ketchup
15 - 1 teaspoon sesame oil
→ Optional Garnish
16 - 1 teaspoon toasted sesame seeds
# How To Make It:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey, breaking it into small pieces, and cook until browned and cooked through, approximately 5 to 6 minutes.
02 - Add diced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté for 4 to 5 minutes until vegetables become tender.
03 - Stir in pineapple chunks and cook for 1 to 2 minutes to warm through.
04 - In a small bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar, ketchup, and sesame oil until smooth and well combined.
05 - Pour the prepared sauce into the skillet and mix thoroughly to evenly coat all ingredients.
06 - Fold in the cooked rice, breaking up any clumps, and stir-fry for 2 to 3 minutes until all ingredients are well combined and the rice is heated through.
07 - Taste the skillet and adjust seasoning as needed with additional soy sauce or gochujang.
08 - Remove from heat, garnish with sliced green onions and sesame seeds if desired, and serve immediately while hot.
