Turkey & Ginger Fried Rice with Snap Peas

By á-7737

Calories 490kcal, Fat 12.0g, Proteins 29.0g, Carbs 64.0g

Ingredients

• 1 Cup (10 oz) jasmine rice
• garlic (use 2 large cloves)
• 2 Tablespoons (1 oz) fresh ginger
• ½ lb snap peas
• 3 oz scallions
• 2 Tablespoons (1 oz) tamari
• 1 Lbs ground turkey
• kosher salt
• ground pepper
• sugar
• olive oil

Preparation

Step 1

1. Cook rice
Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil. Add rice to saucepan and cook, uncovered, until just tender, 12-14 minutes. Pour rice into fine mesh strainer and rinse until water runs clear. Transfer rice to a paper-towel lined plate and set aside for step 5.

2. Prep ingredients
Peel and finely chop 2 teaspoons garlic and ginger. Trim ends from snap peas, then slice on an angle. Trim ends from scallions, then thinly slice.

3. Make sauce
In a small bowl, whisk all of the tamari, ½ teaspoon sugar, and ½ teaspoon pepper.

4. Cook turkey
Heat 1 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add turkey and ½ teaspoon salt; cook undisturbed until browned and crispy, 2–3 minutes. Add garlic, ginger, and half of the scallions; cook until softened and fragrant and turkey is cooked through, about 2 minutes. Transfer to a plate.

5. Finish rice & serve
In same skillet over high, add rice and stir to coat with oil and drippings. Add snap peas, sauce, and turkey back to skillet. Cook, stirring, until rice is heated through, snap peas are just tender, and sauce is mixed in, about 2 minutes. Serve in bowls and garnish with remaining scallions. Enjoy!

6. Make it low carb
Watching the carbs in your diet? Sub in broccoli or cauliflower rice instead of the jasmine rice or do a 50/50 mix!