Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
Makes 2 Servings
- Ingredients
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- 1/2cup jasmine rice
- 8ounces extra-lean ground turkey
- 1 ½ teaspoons extra virgin olive oil
- 1 medium red bell pepper, diced
- 1/2 yellow onion, chopped
- 2 large garlic cloves, minced
- 2cups baby spinach
- 1tablespoon tamari
- Directions
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Cook the rice according to package directions.
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Add the turkey to a pan over medium heat, breaking it up as it cooks.
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Once the turkey is cooked through and no longer pink, transfer the turkey to a bowl or plate and drain any excess drippings from the pan. Set aside.
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Adjust the heat to medium-high and add oil.
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Add the bell pepper and onion to the pan and cook, stirring often, for 4–6 minutes, or until vegetables are just tender.
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Add the garlic and spinach to the pan and continue to cook until the spinach has wilted.
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Add the cooked turkey back to the pan and stir to combine.
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Add the tamari to the pan and stir well. Continue to cook for another 1–2 minutes, or until tamari has been absorbed into the meat and vegetables.
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Divide the rice and stir-fry mixture between plates.
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