Turkey Teriyaki Rice Bowl

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Turkey Teriyaki Rice Bowl
Turkey Teriyaki Rice Bowl

Updated December 2024

Turkey is not just for Christmas. I like to cook with turkey whenever I can for the low fat protein and high tryptophan levels. 

This recipe works great with leftover turkey from Christmas or Thanksgiving too. It is a different way to use turkey and you can spice it up if you like. 

This recipe is a quick one-pot supper, done in a few minutes and so tasty. As per all my recipes, feel free to add any other vegetables to the dish with whatever you have in the fridge. In this recipe, I have also added an egg for an extra protein. You can of course pimp it up by adding some chilli flakes, fresh chillis or chilli sauce to make it spicy too.

You can have it on rice or your own favourite grain. A few ideas of alternative grains you can use are

  • Millett, low alkali food or mix in millet with your rice
  • quinoa, higher protein but higher calories
  • amaranth
  • red rice
  • wild rice

To balance out the meal, I added some pak choi which is simply blanched and seasoned with some soy sauce and sesame oil.

How to make turkey teriyaki

Firstly cook the rice or use a pack of microwave rice for a quicker meal.

The most time consuming part of this recipe is the ingredient prep. There is a bit of chopping involved but not too much. Once that’s done, it is quite quick to cook, especially if you are using leftover cooked turkey.

Start off with stir frying the aromatics, onion and garlic. Then add the cooked turkey or mince turkey and stir fry on medium high heat until the colour changes. Add the vegetables. Here I used broccoli but you can add frozen peas of green beans if you prefer. Cook for a further 2 minutes.

Pour in the teriyaki sauce and mix well. Let the sauce simmer and reduce a little. Turn off heat and add the finely sliced spring onions. Serve over hot rice. Garnish with some pak choi on the side (either stir fried or lightly simmered in salted water). Sprinkle some shichimi pepper or chilli oil.

Do try it, it’s quick to cook, using a few simple ingredients, high protein and very tasty.

More recipes for leftover turkey

Here are some other turkey recipes that you might like to try. 

Turkey Teriyaki Rice Bowl

A quick mid night meal using low fat turkey. A great recipe for leftover turkey after Christmas or Thanksgiving.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 hungry people

Ingredients

  • 400 g turkey mince
  • 3 cloves garlic minced
  • 1 red onion chopped
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar or to taste
  • 2 tbsp sliced spring onions
  • 2 heads of pak choi optional
  • a handful of broccolli florets
  • cooking oil
  • 50 g white rice per person

Instructions

  • Rinse and cook the rice as per instructions on the pack in a pot or a rice cooker.
  • Prepare the garlic (minced) and onions (chopped).
  • Cut vegetables into small cubes. Slice spring onions. Cut leftover turkey into similar sized cubes.
  • Put 1 tbsp of oil in a hot pan and fry the garlic and onions until the onions soften. Don't let it burn.
  • Add the cubed turkey or minced turkey and stir to cook evenly over a medium high heat.
  • Mix all the sauce ingredients in a bowl and pour over the turkey mixture.
  • Stir until it has cooked through and let it simmer for another 5 minutes to reduce the teriyaki sauce.
  • Serve over rice or equivalent grain and garnish with the spring onions.

In the recipe, besides using some British Turkey, I have also used a few other red tractor approved local products like broccoli and pak choi.

 


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