Turkey and Kale Fried Rice Bowls
Turkey and Kale Fried Rice Bowls
Ingredients
For the Fried Rice
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup carrots, shredded or finely diced
- 1 can chickpeas, 15 ounces, drained and rinsed
- 4 cups kale, chopped, tough stems removed
- 2 eggs, beaten
- 3 cups cooked rice, preferably day-old, chilled
For the Sauce
- 1/4 cup soy sauce, low-sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon Sriracha, or chili garlic sauce, optional
For Garnish
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
If not using pre-cooked or day-old rice, cook rice according to package directions. Once cooked, spread it on a baking sheet to cool completely, or refrigerate for at least 30 minutes. Day-old, chilled rice works best for fried rice.
⏱️ 20 min
- 2
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, and Sriracha (if using). Set aside.
⏱️ 2 min
- 3
Heat olive oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess fat.
⏱️ 8 min
- 4
Add the diced onion, minced garlic, grated ginger, and shredded carrots to the skillet with the turkey. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
⏱️ 5 min
- 5
Stir in the drained and rinsed chickpeas and chopped kale. Cook for another 3-4 minutes, tossing frequently, until the kale has wilted.
⏱️ 4 min
- 6
Push the turkey and vegetable mixture to one side of the skillet, creating an empty space. Pour the beaten eggs into the empty side and scramble them until just cooked through. Break the eggs into smaller pieces and then mix them into the turkey and vegetable mixture.
⏱️ 3 min
- 7
Add the chilled cooked rice to the skillet. Pour the prepared sauce evenly over the rice and ingredients. Stir-fry everything together for 3-5 minutes, ensuring the rice is heated through and well coated with the sauce.
⏱️ 5 min
- 8
Divide the fried rice into bowls. Garnish with sliced green onions and sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Turkey and Kale Fried Rice Bowls
Ingredients
For the Fried Rice
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup carrots, shredded or finely diced
- 1 can chickpeas, 15 ounces, drained and rinsed
- 4 cups kale, chopped, tough stems removed
- 2 eggs, beaten
- 3 cups cooked rice, preferably day-old, chilled
For the Sauce
- 1/4 cup soy sauce, low-sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon Sriracha, or chili garlic sauce, optional
For Garnish
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
If not using pre-cooked or day-old rice, cook rice according to package directions. Once cooked, spread it on a baking sheet to cool completely, or refrigerate for at least 30 minutes. Day-old, chilled rice works best for fried rice.
⏱️ 20 min - 2
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, and Sriracha (if using). Set aside.
⏱️ 2 min - 3
Heat olive oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess fat.
⏱️ 8 min - 4
Add the diced onion, minced garlic, grated ginger, and shredded carrots to the skillet with the turkey. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
⏱️ 5 min - 5
Stir in the drained and rinsed chickpeas and chopped kale. Cook for another 3-4 minutes, tossing frequently, until the kale has wilted.
⏱️ 4 min - 6
Push the turkey and vegetable mixture to one side of the skillet, creating an empty space. Pour the beaten eggs into the empty side and scramble them until just cooked through. Break the eggs into smaller pieces and then mix them into the turkey and vegetable mixture.
⏱️ 3 min - 7
Add the chilled cooked rice to the skillet. Pour the prepared sauce evenly over the rice and ingredients. Stir-fry everything together for 3-5 minutes, ensuring the rice is heated through and well coated with the sauce.
⏱️ 5 min - 8
Divide the fried rice into bowls. Garnish with sliced green onions and sesame seeds before serving.
⏱️ 1 min