Sweet and Sour Turkey Rice (Print)

Tender turkey with pineapple and peppers in a tangy Korean-inspired sweet-and-sour sauce, served over fluffy rice.

# Components:

→ 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 pineapple chunks, fresh or canned and drained
08 - 2 scallions, thinly sliced for garnish

→ 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 Korean chili paste
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 for garnish

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until no longer pink, 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 red and green bell peppers to the skillet. Cook for 3-4 minutes until just tender.
04 - Return cooked turkey to the skillet. Add pineapple chunks and stir to combine all ingredients.
05 - 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.
06 - Add cooked rice to the pan, breaking up any clumps. Mix well and stir-fry for 3-4 minutes, allowing rice to heat through and absorb the flavors.
07 - Taste the dish and adjust seasoning with additional salt, pepper, or gochujang as needed.
08 - If desired, fry eggs sunny-side up in a separate nonstick pan and serve over each portion.
09 - Garnish with sliced scallions and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It's a one-pan wonder that doesn't feel like a shortcut—your kitchen will smell incredible and people will think you actually tried.
  • Ground turkey keeps it lean but the sweet-and-sour sauce makes it taste indulgent, so you get the best of both worlds.
  • Day-old rice works beautifully here, so you're actually using up leftovers in a way that tastes intentional and delicious.
02 -
  • Gochujang is salty and funky in the best way, so taste before adding extra salt—many home cooks oversalt this dish without realizing the paste already brought it.
  • Day-old refrigerated rice is non-negotiable if you want the texture to stay light; fresh hot rice will turn into mush and steal the magic from your careful work.
03 -
  • Toasted sesame seeds make all the difference—they add a nuttiness that feels like the final flourish that separates homemade from takeout.
  • If gochujang intimidates you, start with half a tablespoon and work up; it's pungent and salty but in a way that deepens the whole dish once you find your comfort level.
Back