- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon minced peeled ginger
- 3 cups coarsely chopped cabbage - I used a brilliant purple cabbage, but red or green will also work well
- 3 cups chopped kale
- 3 green onions, chopped
- 1 medium zucchini, quartered and sliced
- 1 large carrot, coarsely shredded
- 2-3 cups day old chilled rice
- 2 tablespoons soy sauce or tamari (for gluten free)
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
Heat 1 tablespoon olive oil in a wok or large frying pan over medium-high heat until shimmering. Add the ground turkey and diced yellow pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the pepper is tender - about 8 minutes.
Stir in the minced garlic and ginger. Cook until fragrant, about 30 seconds. Stir in the cabbage, kale, green onions, zucchini, and carrot. Stir fry lightly until the vegetables are crisp-tender - 2 to 3 minutes. Add the rice - adding additional olive oil if needed - and stir fry until the rice is warmed through and a little crisped at the edges - about 8 minutes.
Remove the pan from the heat. Stir in the soy sauce or tamari, rice vinegar, and toasted sesame oil. Taste and season additionally as needed.
- Yields: 4 servings
- Preparation Time: 30 minutes