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
1. Prepare the rice according to the directions on its package.
2. Heat the butter in a wok or large skillet over a medium heat.
3. 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.
4. Brown the turkey meat in the pan until it is well done. Drain any excess liquid before placing the meat back into the pan.
5. 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.