When Bon Appétit’s Andrew Knowlton (“The Foodist”) suggests something food-related, I listen. During a live Q&A on Bon Appétit’s Facebook page, I had asked for his favorite “quick & easy, kid-friendly recipe”. One of his responses was “some sort of rice stir-fry with a bunch of veggies and a tablespoon or two of bacon”. I changed the meat, but the stir-fry suggestion was a gem. This simple recipe that I came up with has become a family favorite. It only takes about 15 minutes to prepare when I use leftover rice. Thanks Andrew!
Simple Turkey and Vegetable Stir Fry Yield: 4 – 6 servings
- 2 cups of cooked white or brown rice
- 1 tbsp unsalted butter
- ½ cup carrots, peeled and diced
- 1 cup frozen peas and corn mixture
- 1 lb ground turkey
- 2 tbsp soy sauce
- Prepare the rice according to the directions on its package.
- Heat the butter in a wok or large skillet over a medium heat.
- Add the carrots to the pan and let them cook until they are bright orange (for 2 to 3 minutes). Then, add the peas and corn to the pan and stir-fry (cook while stirring occasionally) everything until the vegetables are tender – approximately 5 minutes. Set the vegetables aside in a bowl.
- Brown the turkey meat in the pan until it is well done. Drain any excess liquid before placing the meat back into the pan.
- Add the vegetables and rice to the pan with the turkey meat. Add the soy sauce. Stir-fry (cook while stirring occasionally) everything together until it is thoroughly mixed and heated – approximately 3 minutes.
-You can substitute ground beef for the turkey.
-You can substitute any other seasonal vegetables for my vegetable picks. I like to switch things up with various peppers and zucchini. (I only use butter with the carrots though. I use olive oil with other vegetables.)
-You can always adjust the soy sauce level (by adding more or less) depending on your family’s taste.
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