Ginger-Scallion Turkey Bowls with Lime Rice
Ingredients
- 1½ cupsjasmine rice
- 3 cupswater
- 2lime
- ·salt
- 1 poundground turkey
- 2 tablespoonsfresh ginger
- 3 clovesgarlic
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 2 tablespoonsvegetable oil
- 6scallions
- ½ cupfresh cilantro
- 2 teaspoonssesame seeds
Prep
- 01
Mince 2 tablespoons fresh ginger and 3 cloves garlic together into a paste.
- 02
Slice 6 scallions into thin rings, separating whites and light greens from dark greens.
- 03
Roughly chop 1/2 cup fresh cilantro.
Method
- 01
Bring 3 cups water to a boil in a medium saucepan. Add 1 1/2 cups jasmine rice and a pinch of salt. Stir, reduce heat to low, cover, and simmer 15 minutes until water is absorbed.
- 02
While rice cooks, zest and juice both limes (about 3 tablespoons juice). Set juice aside.
- 03
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add ground turkey, breaking it into small pieces as it cooks, until no pink remains, about 5–6 minutes. Pour off excess fat if needed.
- 04
Add the ginger-garlic paste to the turkey and cook, stirring, for 1 minute until fragrant.
- 05
Pour in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey. Stir well and cook 2 minutes more. Taste and adjust seasoning.
- 06
When rice is done, fluff it with a fork and stir in the lime juice and lime zest.
- 07
Divide rice into bowls and top with the ginger-turkey mixture. Garnish with chopped scallions, cilantro, and a light sprinkle of sesame seeds. Serve immediately.
Spice Tips
For gentle heat, add a pinch of red pepper flakes or sliced fresh chili to the turkey as it cooks. For deeper umami, stir in 1 teaspoon sesame oil at the end. A splash of fresh lime juice at the table brightens everything.
Make-ahead: the ginger-garlic paste and herb prep can be done up to 2 hours ahead. Store in separate containers. Substitute ground chicken if preferred; cook time remains the same.