Tender turkey, pineapple chunks, and bell peppers simmered in a tangy Korean-style sauce with fluffy rice.
# What You Need:
→ Meat & Protein
01 - 1 pound ground turkey
02 - 2 eggs, optional for topping
→ Vegetables & Fruit
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 cup fresh or canned pineapple chunks, drained
08 - 2 scallions, thinly sliced
→ Pantry
09 - 2 cups cooked white rice, preferably day-old
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons soy sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons ketchup
14 - 1 tablespoon gochujang, Korean chili paste
15 - 1 tablespoon brown sugar
16 - 1 teaspoon sesame oil
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon salt, adjusted to taste
19 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, approximately 5-6 minutes. Season with salt and black pepper. Transfer to a plate.
02 - Add remaining oil to the skillet. Sauté onion and garlic until fragrant and translucent, about 2 minutes.
03 - Add diced bell peppers and cook for 3-4 minutes until just tender.
04 - Return cooked turkey to the skillet. Add pineapple chunks and stir to combine thoroughly.
05 - In a small bowl, whisk together soy sauce, rice vinegar, ketchup, gochujang, brown sugar, and sesame oil. Pour sauce into the skillet and toss all ingredients to coat evenly.
06 - Add cooked rice to the pan, breaking up any clumps. Mix well and stir-fry for 3-4 minutes, allowing rice to heat through and absorb the sauce flavors.
07 - Taste and adjust seasoning with additional soy sauce, salt, or gochujang as needed.
08 - In a separate nonstick pan, fry eggs sunny-side up to serve over each portion if desired.
09 - Divide into serving portions and garnish with sliced scallions and toasted sesame seeds.
