Ginger Turkey and Cabbage Rice Bowls

Ingredients

• 350 gLong-grain white rice
• 2 tbspCanola oil
• 600 gGround turkey
• 2 clovesGarlic, minced
• 20 gFresh ginger, grated
• 500 gGreen cabbage, shredded
• 2 mediumCarrots, shredded
• 3 tbspSoy sauce
• 5 gSalt
• 2 gGround black pepper
• 3-4 stalksGreen onions, sliced

Method

1. Combine the 350 g white-rice with 740 ml water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Once cooked, keep warm.⏱ 23 min timer in cook mode
2. While the rice cooks, heat 15 ml canola-oil in a large skillet or wok over medium-high heat. Add the 600 g ground-turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes. Drain any excess fat.⏱ 6 min timer in cook mode
3. Push the cooked turkey to one side of the skillet. Add the remaining 15 ml canola-oil, 10 g minced garlic, and 20 g grated fresh ginger to the empty side. Sauté for 1 minute until fragrant.⏱ 1 min timer in cook mode
4. Add the 500 g shredded green-cabbage and 160 g shredded carrots to the skillet. Stir everything together with the turkey. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.⏱ 7 min timer in cook mode
5. Stir in the 45 ml soy-sauce, 5 g salt, and 2 g ground black-pepper. Cook for 1 minute more to combine the flavors.⏱ 1 min timer in cook mode
6. Divide the cooked white-rice among four bowls. Top with the ginger turkey and cabbage mixture. Garnish with the 30 g sliced green-onions before serving.