RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Egg Roll In a Bowl
❤️ Save to Favorites
Share:
Servings:
4
Author:
Cook Time:
35 minutes
Total Time:
35 minutes
Course:
Main Course
Cuisine:
American
Asian
Keywords:
carrots
red cabbage
turkey
brown rice
🧂 Ingredients
2 cups
Water
1 cup
Brown Jasmine Rice
(180 grams)
½ tbsp
Extra Virgin Olive Oil
16 oz
99% Lean Ground Turkey
¼ tsp
Black Pepper
¼ tsp
Sea Salt
¼ tsp
Garlic Powder
2 cloves
Fresh Garlic
sliced, (20 grams)
1 tbsp
Fresh Ginger
diced, (15 grams)
½ head
Red Cabbage
sliced, (250 grams)
1 head
Baby Bok Choy
chopped, (180 grams)
2
Carrots
julienne, (125 grams)
2 stalks
Scallions
sliced, (40 grams)
2 tbsp
Soy Sauce, Lite
1 tsp
Rice Wine Vinegar
1½ tsp
Sesame Oil
2
Lime
1 juiced, the other cut into wedges
1 tbsp
Sriracha
¼ tsp
Black Pepper
¼ tsp
Garlic Powder
1 tsp
Sesame Seeds
Save Selections
Instructions
1
For this recipe, you do not need to prep all of your veggies first, how I
recommend with the majority of my recipes. You will have time to do this while
the rice is cooking.
2
Bring 2 cups of water to boil in a small pot with a lid. Once the water is
boiling add your rice, give the rice a stir, then place to lid on the pot. Turn
the heat down to low and cook for 25 minutes. After 25 minutes turn the heat
off, let the rice site covered for an additional 10 minutes to finish cooking.
3
While the rice is cooking slice your garlic, cabbage, bok choy, scallions, dice
your ginger, and julienne your carrots. If you don't have a julienne slicer you
can use a cheese grater to slice your carrots.
4
Once your rice has been cooking for about 15 minutes it's time to start cooking
your turkey. Start by heating a large stovetop pan to medium heat. Once the pan
is hot add your extra virgin olive oil to the pan, then immediately add your
turkey to the pan. Season the turkey with pepper, salt, and garlic powder.
5
Using a spatula break up the ground turkey into marble to pea-sized pieces.
While breaking up the turkey add your fresh ginger and garlic. Cook the turkey
with the garlic and ginger for about 5 minutes, stirring often to prevent
burning.
6
After 5 minutes add your cabbage and the thicker pieces of the bok choy. Mix in
with the turkey, garlic, and ginger. Cook for another 5 minutes stirring every
minute or so.
7
Now it's time to add the softer pieces of bok choy, carrots, scallions, soy
sauce, rice wine vinegar, sesame oil, juice from 1 lime, and sriracha. Stir
everything together, cover with a lid, turn the heat down to medium-low, and
cook for the final 10 minutes. Removing the lid to stir every few minutes.
8
At this point, your rice should be done. Season your rice with black pepper and
garlic powder. Then plate your rice.
9
Top your rice with your turkey veggie mixture, then sprinkle with the sesame
seeds, garnish with the additional lime wedges, and enjoy!
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here