Turkey and Rice Skillet with Ginger-Soy Glaze
Ingredients
- 1 poundground turkey
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonfresh ginger
- 3 clovesgarlic
- 4scallion
- 2 tablespoonsvegetable oil
- 1 teaspoonsesame oil
- 1 pinchsalt and black pepper
Prep
- 01
Mince 1 tablespoon fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 4 scallions, keeping white and light green parts separate from dark green tops.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains, about 5 minutes. Drain excess fat if needed.
- 02
Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.
- 03
Add the rice and stir to coat with oil, cooking for 2 minutes to lightly toast the grains.
- 04
Pour in 3 cups chicken broth, 3 tablespoons soy sauce, and 1 tablespoon rice vinegar. Stir well and bring to a boil.
- 05
Reduce heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- 06
Remove from heat. Drizzle with 1 teaspoon sesame oil and top with sliced scallions. Taste and adjust salt and pepper as needed. Serve hot.
Spice Tips
For subtle heat, add a pinch of white pepper or a small drizzle of sriracha when serving. If you like deeper spice, grate fresh ginger more generously (up to 1 1/2 tablespoons) or add 1/4 teaspoon red pepper flakes to the skillet when the turkey finishes cooking.
This recipe uses a single skillet from start to finish. For extra color and nutrition, stir in 1 cup frozen peas or shredded carrot in the last 5 minutes of simmering. Leftovers keep for 3 days refrigerated and reheat well on the stovetop with a splash of broth.