Turkey & Rice Skillet with Ginger-Soy Glaze
Ingredients
- 1 poundground turkey
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 3 tablespoonssoy sauce
- 1 tablespoonfresh ginger
- 3 clovesgarlic
- 4scallion
- 1 tablespoonsesame oil
- 1 tablespoonvegetable oil
Prep
- 01
Mince 1 tablespoon fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 4 scallions, keeping whites and greens separate.
Method
- 01
Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it into small pieces as it browns, about 5–7 minutes until no pink remains. Drain excess fat if needed.
- 02
Add minced ginger and minced garlic to the pan and stir constantly for 30 seconds until fragrant.
- 03
Add rice and stir for 1 minute to lightly toast it, then add chicken broth and soy sauce. Stir once, bring to a simmer, then reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
- 04
Remove from heat. Drizzle with sesame oil, scatter sliced scallions on top, fluff gently with a fork, and serve immediately.
Spice Tips
For gentle heat, add a pinch of white pepper or red pepper flakes to the pan with the ginger. For more depth, stir in a teaspoon of rice vinegar or a dash of fish sauce before cooking. A drizzle of sriracha at the table lets diners add their own kick.
Leftovers keep for 3–4 days in the fridge and reheat well with a splash of broth to restore moisture.