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ASIAN TURKEY “FRIED” RICE (MEAL PREP)

Take your meal prep to the next level with this Healthy Asian Ground Turkey Fried Rice! This lightened-up version of a Chinese takeout favorite combines leftover rice with crunchy veggies, lean ground turkey, fried eggs, and a simple yet flavorful Asian stir-fry sauce. Perfect for a quick, nutritious meal

INGREDIENTS

For the Fried Rice:

  • 4 teaspoons sesame oil (divided, or substitute with coconut oil or olive oil)
  • 1 lb ground turkey (450 grams)
  • 2 large garlic cloves, minced
  • 1 teaspoon fresh ginger, minced (or 2 teaspoons ground ginger)
  • 2 large carrots, shredded (about 2 cups)
  • 2 cups white cabbage, chopped (approximately ¼ head, depending on size)
  • 1 bell pepper, chopped (any color; red adds a vibrant touch)
  • 4 eggs, whisked
  • 1 ½ cups edamame, shelled
  • 3 cups cooked rice (or substitute with cauliflower rice)
  • 4 scallions, thinly sliced (green and white parts)
  • Fresh cilantro, roughly chopped (a large handful)
  • Sriracha, optional, for serving

For the Sauce:

  • ½ cup reduced-sodium soy sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons rice vinegar

INSTRUCTIONS

1. Prepare the Sauce: In a small bowl, whisk together soy sauce, fish sauce, and rice vinegar. Set aside.

2. Cook the Turkey: Heat 2 teaspoons of sesame oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it into small pieces with a wooden spoon, until no longer pink. Remove the turkey from the skillet and set aside.

3. Sauté Garlic and Ginger: Add the remaining 2 teaspoons of sesame oil to the skillet. Add garlic and ginger, cooking until fragrant, about 30 seconds to 1 minute, stirring frequently.

4. Cook the Vegetables: Add the carrots, cabbage, and bell pepper to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.

5. Scramble the Eggs: Push the vegetables to one side of the skillet. Pour in the whisked eggs and scramble them, stirring occasionally. Once cooked, mix the eggs into the vegetables.

6. Combine Everything: Return the cooked turkey to the skillet. Add the edamame and cooked rice. Stir everything together until well combined.

7. Add the Sauce: Pour the prepared sauce over the mixture. Stir thoroughly to ensure the sauce coats all ingredients evenly.

8. Finish and Serve: Turn off the heat and stir in the scallions and fresh cilantro. Serve immediately with a drizzle of sriracha if desired, or portion into containers for meal prep.

Enjoy your Healthy Asian Ground Turkey Fried Rice!

CRISPY SESAME TOFU AND MUSHROOM LETTUCE WRAPS

Crispy Sesame Tofu and Mushroom Lettuce Wraps offer a light, flavorful Asian-inspired meal that’s perfect for any occasion. Tofu and oyster mushrooms are baked to perfection on a sheet pan, then coated in a zesty almond-sesame sauce and served in fresh lettuce wraps.

INGREDIENTS

Tofu and Mushrooms:

  • 1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
  • 16 ounces (454g) oyster mushrooms (can substitute shiitake mushrooms)
  • 2 to 2 1/2 tablespoons neutral-flavored oil (grapeseed oil recommended, divided)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
  • 1 tablespoon arrowroot powder (or cornstarch)
  • 1 1/2 tablespoons panko breadcrumbs (use GF panko for gluten-free)
  • 1 tablespoon black or white sesame seeds
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
  • 1 large head of Bibb or butterhead lettuce (substitute with romaine or iceberg if needed)
  • Garnishes: chopped cilantro, chives or scallions, and sesame seeds

Spicy Almond-Sesame Sauce:

  • 4 tablespoons smooth almond butter
  • 1/2 to 1 ½ tablespoons Sriracha
  • 1/2 tablespoon black vinegar or 1 tablespoon rice vinegar (for gluten-free, use rice vinegar)
  • 1 tablespoon agave nectar (or maple syrup)
  • 1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1-inch piece fresh ginger, minced or grated
  • 3 garlic cloves, crushed
  • 2 tablespoons water

INSTRUCTIONS

  • Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper.
  • Drain and press the tofu (refer to the blog for pressing instructions). Once pressed, chop the tofu into small cubes and place in a medium or large bowl. Add 1 tablespoon neutral oil, 2 teaspoons sesame oil, tamari, and 2 pinches of kosher salt. Toss to combine, then add arrowroot powder, panko, and sesame seeds, and gently toss.
  • Prepare the mushrooms by wiping them with a damp towel. Remove the tough ends, then separate into individual mushrooms (slice large ones in half). Add them to the same bowl as the tofu, toss with remaining neutral oil, and season with salt and pepper. Arrange the tofu and mushrooms in a single layer on separate lined baking sheets.
  • Bake the tofu and mushrooms for 15 minutes, then toss the tofu and flip the mushrooms. Return to the oven for another 15 minutes, until the tofu is crispy and the mushrooms are golden brown and blistered.
  • While baking, cook rice noodles according to package instructions. Drain and cut noodles into bite-sized pieces if desired.
  • For the sauce: Microwave the almond butter for 25 seconds to loosen it up. Whisk in the remaining ingredients except for the water. Gradually add water to achieve a pourable yet thick consistency.
  • To assemble the wraps: Separate the lettuce leaves. Spoon rice noodles onto each leaf, top with tofu and mushrooms, then drizzle with the spicy almond-sesame sauce. Garnish with cilantro, chives, or sesame seeds. Repeat with the remaining lettuce and fillings. Enjoy!

NOTES

  • You can substitute Bibb or butterhead lettuce with romaine or iceberg.
  • Use rice vinegar instead of black vinegar for gluten-free options. Be sure your rice vinegar contains only rice, not other grains.