Sweet & Spicy Turkey Fried Rice
with Cabbage, Carrot, Scallions & Hot Sauce
- Soy
- Wheat
That’s right, it’s your favorite takeout on the table in 15 minutes—no delivery required! This pork fried rice is a super-fast, satisfying dinner idea, and makes a great lunch or brunch too. First, you’ll stir-fry ground pork, then toss in carrots and cabbage. Next, add quick-cooking rice to the pan—your secret to speed—and sprinkle in the aromatics: garlic and scallions. Soy sauce and chili sauce add rich umami flavor and a touch of sweet heat. Now grab a pair of chopsticks (or a big spoon) and enjoy a comforting standby hot from your very own kitchen.
1 unit
Microwavable Rice
10 ounce
Ground Turkey
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
()
1 clove
Garlic
4 ounce
Red Cabbage and Carrot Mix
2 unit
Scallions
1 teaspoon
Hot Sauce
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Wash and dry produce.
Roughly chop cabbage and carrot mix. Peel and mince or grate garlic. Thinly slice scallions, separating whites from greens; mince whites.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Add cabbage and carrot mix; cook until softened, 2 minutes more.
Turn off heat; transfer pork mixture to a plate. Wipe out pan.
Swap in turkey* for pork.
Heat a drizzle of oil in pan used for pork over medium-high heat. Massage rice in package to break up grains. Open package and add rice to pan, then gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until crispy, 2-3 minutes.
Return pork mixture to pan and stir to combine. Add garlic, scallion whites, soy sauce, and chili sauce; cook, stirring, until thoroughly combined, 2-3 minutes. Taste and season with salt and pepper if desired.
Divide pork fried rice between bowls and garnish with scallion greens. Drizzle with as much hot sauce as you like. Serve.
