# Components:
→ Protein
01 - 1 pound ground turkey
→ Vegetables and Fruit
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, chopped
04 - 1 green bell pepper, chopped
05 - 3 garlic cloves, minced
06 - 1 cup fresh pineapple chunks, or canned and drained
07 - 2 green onions, sliced
→ Rice and Pantry
08 - 2 cups cooked jasmine or long-grain rice, preferably day-old
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons low-sodium soy sauce
11 - 1 tablespoon gochujang (Korean chili paste)
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon tomato ketchup
15 - 1 teaspoon sesame oil
→ Garnish
16 - 1 teaspoon toasted sesame seeds, optional
# Directions:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add diced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté for 4 to 5 minutes until vegetables reach desired tenderness.
03 - Stir in pineapple chunks and cook for 1 to 2 minutes, allowing flavors to meld slightly.
04 - In a small mixing bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar, ketchup, and sesame oil until well combined. Pour the sauce into the skillet and mix thoroughly to coat all ingredients.
05 - Fold in the cooked rice, breaking up any clumps, and stir-fry everything together for 2 to 3 minutes until flavors combine and rice is heated through.
06 - Taste the mixture and adjust seasoning as needed with additional soy sauce or gochujang.
07 - Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately while hot.
