Stir Crazy on the Open Road: Turkey & Rice Stir-Fry

Who says ground turkey has to be boring? A little ginger, lemongrass, sesame oil, and a sizzling skillet give this dish plenty of personality. Pile it over rice, scatter on some green onions and sesame seeds, and keep the Bragg’s handy for anyone who wants an extra splash.
Print Recipe

Times are approximate and may vary depending on your equipment, ingredient sizes, and cooking pace.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Estimated calories per serving: 620

Equipment

  • Medium saucepan with lid
  • Large cast-iron skillet or griddle
  • Instant-read meat thermometer
  • Digital kitchen scale (grams and ounces)

Ingredients
  

Rice

  • ¾ cup dry parboiled rice
  • 2 cups water

Turkey and Vegetables

  • 8 oz (227 g) 99% lean ground turkey
  • 5 ½ oz (156 g) white onion
  • ½ head of garlic
  • 6 oz (170 g) bell pepper (red preferred)
  • 4 oz (113 g) mushrooms
  • 1 jalapeño (if you like heat)
  • 1 tablespoon ginger paste
  • 1 teaspoon lemongrass paste
  • 6 tablespoons Bragg's Liquid Aminos (divided, whether using Bragg's Liquid Aminos or soy sauce)
  • 1 tablespoon toasted sesame oil
  • salt (to taste)
  • black pepper (to taste)

Garnish

  • 2 teaspoons sesame seeds
  • 2 green onions

Steps
 

Preparation

           Rice

    • Add 2 cups water and ¾ cup dry parboiled rice to a medium saucepan.
    • Bring to a boil, stirring occasionally.
    • Reduce the heat to medium-low to maintain a gentle simmer, cover, and cook for 20 minutes.
    • Turn off the heat, fluff the rice, and set aside.

           Vegetables

    • While the rice cooks, thinly slice the white onion.
    • Smash the garlic cloves, but leave them whole rather than chopping them.
    • Cut the bell peppers into strips about ½ inch wide and 3 inches long.
    • Thinly slice the mushrooms.
    • If using jalapeño, slice it thinly. Remove the seeds if you prefer less heat, and reserve a few raw slices for garnish.
    • Thinly slice the green onions and set aside for garnish.

           Turkey

    • In a small bowl, whisk together 1 tablespoon ginger paste, 1 teaspoon lemongrass paste, and 2 tablespoons Bragg's Liquid Aminos or soy sauce.
    • Place the ground turkey in a large mixing bowl. Pour the seasoning mixture over the turkey and mix thoroughly with a spoon. Set aside.

    Cook the Turkey and Vegetables

    • Heat 1 tablespoon sesame oil in a large cast-iron skillet or griddle over medium-high heat.
    • Add the sliced onion and cook for approximately 4 minutes.
    • Add the smashed garlic, bell peppers, and jalapeño, if using. Continue cooking until the vegetables begin to soften.
    • Add the mushrooms and cook until they soften.
    • When the vegetables are nicely caramelized, add the seasoned ground turkey.
    • Break the turkey into small pieces and stir it thoroughly into the vegetables. Continue cooking until the turkey is fully cooked and reaches an internal temperature of 165°F.
    • Taste before adding any salt or black pepper. The Liquid Aminos or soy sauce already contributes saltiness, so additional seasoning may not be necessary.

    Serve

    • Divide the cooked rice between two plates.
    • Spoon the turkey and vegetable mixture over the rice.
    • Garnish with sliced green onions, sesame seeds, and any reserved jalapeño slices.
    • Serve with the remaining 4 tablespoons Bragg’s Liquid Aminos or soy sauce available at the table, to add according to taste.

    Notes

    Calorie Estimate

    We estimate calories by adding the contribution of each ingredient using nutritional information from USDA FoodData Central, supplemented by manufacturer nutrition labels and other documented sources when needed.
    Ingredient Calories
    Dry parboiled rice 519
    99% lean ground turkey 254
    Toasted sesame oil 120
    Bragg’s Liquid Aminos 90
    White onion 62
    Bell pepper 46
    Sesame seeds 34
    Ginger paste 30
    Mushrooms 25
    Head of garlic 22
    Lemongrass paste 15
    Green onions 10
    Jalapeño 4
    Water 0
    Salt 0
    Black pepper 0
    Entire recipe: 1,232 calories
    Per serving (2 servings): 616 calories

    All of Living in Beauty Recipes

    We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”