Ingredients
Equipment
Method
- Cook jasmine rice according to package directions using 2.5 cups of water in a medium saucepan. Set the cooked rice aside.
- Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the broccoli florets, season lightly with salt and pepper, and sauté until they are tender-crisp. Remove the broccoli from the skillet and set it aside.
- Add the remaining olive oil to the same skillet. Add the ground turkey, season with salt and pepper, and cook over medium-high heat until the turkey is browned and fully cooked. Break the meat into small pieces as it cooks.
- Stir the minced garlic and ginger into the cooked turkey. Cook for 1 to 2 minutes until you smell the aromatics.
- Add the soy sauce, honey, sriracha (if using), and red pepper flakes to the skillet. Stir everything together and let the sauce simmer until it thickens slightly, which takes about 3 minutes.
- Divide the cooked rice among four bowls. Top the rice with the turkey mixture, the sautéed broccoli, chopped green onions, and sesame seeds, if you choose to use them.
Nutrition
Notes
This recipe is a great base for meal prep. You can store the turkey mixture, rice, and broccoli separately in airtight containers in the refrigerator for up to four days. When you are ready to eat, simply reheat the components together or separately.