1 inch ginger (approximately 1 ½ tablespoons, grated)
4 cloves garlic (2 tablespoons, grated)
1 medium onion (1/2 cup, diced)
1 large carrot (1 cup, diced)
1 cup green beans (ends removed, chopped into small pieces)
3 cups cooked white rice (preferably day old)
1 ¼ cup basil (leaves only, packed)
2–3 birdseye chili (add 1–2 more if you like it spicier) – Optional
1 ½ teaspoon sesame oil
1 1/2 tablespoon soy sauce (or fish sauce)
1 clove garlic (approx. 1 teaspoon, grated)
¼ inch ginger (approx. 1 teaspoon, grated)
1 ½ tablespoons soy sauce
1 ½ tablespoons oyster sauce
1 tablespoon fish sauce
3 teaspoons honey (or sugar)
3 tablespoons water
Per serving (1/4 recipe).
Excellent source of vitamin K, niacin, vitamin B6, vitamin B12, pantothenate, selenium and manganese. Good source of vitamin A, riboflavin, choline and magnesium.
Marinate the Turkey
In a small bowl, combine the ground turkey and the marinade ingredients and mix well. Marinate for 15-20 minutes
Making the Sauce
Mix sauce ingredients together and set aside for later. If you are using sugar instead of honey make sure to dissolve the sugar in the water first before mixing the rest of the sauce ingredients together.
Putting It Together
In a large frying pan, add 2 tablespoons of Canola oil and set the heat to medium-high heat.
Once the oil is hot and shimmering, add in the garlic, ginger, and chilies (optional) and cook it for 2-3 minutes. (If you are using chilies the fumes in the air will be spicy, be careful not to inhale it)
Add in the ground turkey and mix it with the garlic, ginger, and chilies. If water starts to come out of the turkey, that’s okay and completely normal. Keep cooking it and breaking it into small pieces until the water has evaporated. Once the water has evaporated, the turkey will start to toast and brown.
Once the turkey has browned, add in the onions and cook it for 2-3 minutes.
Add in the carrots and beans and mix everything together. Cook it for approximately 5 minutes
Add in the rice and mix everything well. If there are large rice chunks, when the rice warms up, use your spatula/utensil to press them flat to break it up. Cook for about 3-4 minutes until all the rice has been mixed well with the ingredients and all the chunks have been broken up into individual grains.
Add the sauce and mix well to coat everything in the frying pan. Cook for another 1-2 minutes
Turn off the heat and add in the basil. Mix the basil into the fried rice. The residual heat will wilt the basil. You will know it’s done when the basil turns dark green. Make sure the basil is spread evenly throughout the rice and not in a big clump before serving.
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