Sweet and Sour Turkey Rice Skillet

This Sweet-and-Sour Turkey Rice Skillet is a vibrant, one-pan dish featuring tender ground turkey cooked in a sweet-and-sour Korean-inspired sauce with juicy pineapple chunks, colorful bell peppers, and fluffy rice. It is the perfect solution for a busy weeknight when you want something flavorful, healthy, and easy to clean up without sacrificing taste.

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The combination of savory turkey and the zesty tang of rice vinegar and gochujang creates a fusion experience that hits every taste bud. By incorporating the pineapple directly into the skillet, the fruit caramelizes slightly, enhancing the overall sweetness of the dish and balancing the mild heat of the Korean chili paste.

Ingredients

• 1 lb (450 g) ground turkey
• 2 eggs (optional, for topping)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup (150 g) pineapple chunks (fresh or canned, drained if canned)
• 2 scallions, thinly sliced (for garnish)
• 2 cups (400 g) cooked white rice (preferably day-old)
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

Step 1

In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink, about 5-6 minutes. Season with a pinch of salt and black pepper. Transfer turkey to a plate and set aside.

Step 2

In the same skillet, add remaining oil. Sauté onion and garlic until fragrant and translucent, about 2 minutes.

Step 3

Add diced bell peppers and cook for 3-4 minutes until just tender.

Step 4

Return turkey to the skillet. Add pineapple chunks and stir to combine.

Step 5

In a small bowl, whisk together soy sauce, rice vinegar, ketchup, gochujang, brown sugar, and sesame oil. Pour sauce into the skillet and toss everything to coat evenly.

Step 6

Add cooked rice to the pan, breaking up any clumps, and mix well. Stir-fry for 3-4 minutes, allowing rice to heat through and absorb the flavors.

Step 7

Taste and adjust seasoning if needed.

Step 8

(Optional) In a separate nonstick pan, fry eggs sunny-side up; serve over each portion.

Step 9

Garnish with scallions and toasted sesame seeds before serving.

Zusatztipps für die Zubereitung

Using a large skillet or wok is essential to allow enough surface area for the rice to stir-fry properly. Ensure the rice is day-old or chilled before starting, as this prevents it from becoming mushy when mixed with the sauce. Prepare all your ingredients ahead of time using a cutting board and sharp knife, as the actual stir-fry process moves quickly once the heat is applied.

Varianten und Anpassungen

For extra crunch, you can add snap peas or water chestnuts during the vegetable sauté. If you prefer a different protein, ground chicken or pork work exceptionally well as substitutes. For those who enjoy a spicier kick, feel free to increase the amount of gochujang or sprinkle in some red pepper flakes. To make this dish gluten-free, be sure to use certified gluten-free soy sauce and gochujang.

Serviervorschläge

Serve this skillet hot, topped with a sunny-side-up egg if desired; the runny yolk adds a rich creaminess to the seasoned rice. Generously garnish with thinly sliced scallions and toasted sesame seeds for a professional finish. This meal is best enjoyed immediately, but leftovers keep well refrigerated for up to 3 days, making it an excellent choice for meal prep.

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Whether you're looking for a quick family dinner or a flavorful meal prep option, this Sweet-and-Sour Turkey Rice Skillet is a reliable and delicious choice. The combination of easy preparation and bold, fusion flavors ensures it will become a recurring favorite in your kitchen rotation. Enjoy the perfect balance of sweet, savory, and heat in every bite!

Recipe FAQs

→ What makes this dish Korean-inspired?

The addition of gochujang (Korean chili paste), sesame oil, and rice vinegar gives this skillet its distinctive Korean flair, while the sweet-and-sour profile creates a fusion flavor.

→ Can I use different meat?

Absolutely. Ground chicken or pork work beautifully as substitutes, cooking the same way and absorbing the tangy glaze just as well.

→ Why use day-old rice?

Day-old rice has dried out slightly, preventing it from becoming mushy during stir-frying and helping each grain stay separate and fluffy.

→ How can I adjust the spice level?

Increase the gochujang or add red pepper flakes for more heat. For a milder version, reduce the chili paste to one teaspoon or omit it entirely.

→ What vegetables can I add?

Snap peas, water chestnuts, carrots, or broccoli florets make excellent additions. Add them when cooking the bell peppers so they become tender-crisp.

→ How long do leftovers keep?

Stored in an airtight container in the refrigerator, leftovers stay fresh for up to 3 days and reheat beautifully in the microwave or on the stovetop.