Quick Turkey & Vegetable Skillet with Rice
A speedy and savory skillet meal featuring lean ground turkey, nutrient-rich seasonal vegetables like cabbage, carrots, and mushrooms, seasoned with ginger and soy sauce, served alongside pre-cooked rice for a balanced and satisfying lunch.
Ingredients
- White rice104.5 g
- Onion42 g
- Carrots42 g
- Garlic4 g
- Olive oil13 ml
- Ground turkey183 g
- Cabbage209 g
- Mushrooms52.5 g
- Soy sauce10.5 ml
- Ginger4 g
Instructions
- 1Step 1
1. Prepare vegetables: Finely chop 84 grams of onion, 8 grams of garlic, and 8 grams of ginger. Thinly slice 418 grams of cabbage and 84 grams of carrots. Slice 105 grams of mushrooms (4 minutes).
- 2Step 2
2. Cook turkey: Heat 26 ml of olive oil in a large skillet or wok over medium-high heat. Add 366 grams of ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 3 minutes. Drain any excess fat.
- 3Step 3
3. Sauté aromatics and vegetables: Add the chopped onion, garlic, and ginger to the skillet. Sauté for 1 minute until fragrant. Add the sliced cabbage, carrots, and mushrooms. Cook for 2 minutes, stirring frequently, until vegetables start to soften.
- 4Step 4
4. Finish and serve: Stir in 21 ml of soy sauce (or tamari) and 100 ml of water. Cook for 1 minute until heated through and sauce is slightly reduced. Serve immediately with 209 grams of pre-cooked white rice (2 minutes).
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