Tender turkey in tangy Korean-style sauce with pineapple chunks, crisp bell peppers, and rice—all cooked in one pan.
# What You’ll Need:
→ Meat & Protein
01 - 1 lb ground turkey
02 - 2 eggs, optional for topping
→ Vegetables & Fruit
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 cup fresh or canned pineapple chunks, drained
08 - 2 scallions, thinly sliced
→ Pantry
09 - 2 cups cooked white rice, preferably day-old
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons soy sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons ketchup
14 - 1 tablespoon gochujang
15 - 1 tablespoon brown sugar
16 - 1 teaspoon sesame oil
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon salt
19 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart as it cooks until no pink remains, approximately 5-6 minutes. Season with salt and black pepper. Transfer to a plate.
02 - Add remaining oil to the skillet. Sauté onion and garlic until fragrant and translucent, about 2 minutes.
03 - Add diced bell peppers and cook for 3-4 minutes until just tender.
04 - Return cooked turkey to the skillet. Add pineapple chunks and stir to combine.
05 - Whisk together soy sauce, rice vinegar, ketchup, gochujang, brown sugar, and sesame oil in a small bowl. Pour sauce into the skillet and toss everything to coat evenly.
06 - Add cooked rice to the pan, breaking up any clumps, and mix thoroughly. Stir-fry for 3-4 minutes until rice is heated through and absorbs the sauce flavors. Taste and adjust seasoning as needed.
07 - In a separate nonstick pan, fry eggs sunny-side up if desired. Serve one egg over each portion.
08 - Transfer to serving dishes. Garnish with sliced scallions and toasted sesame seeds before serving.
