Asian Turkey Bowls with Hoisin Dressing

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, finely slice lettuce or keep leaves whole (see tip); remove core and seeds from capsicum and thinly slice; peel and grate both carrots; thinly slice spring onion (if using) on an angle. Set all aside.
3. Heat oil in a large fry-pan on medium-high heat. Add turkey mince and cook for 2–3 minutes, breaking up mince with a wooden spoon. Add second measure of capsicum and half the grated carrot and stir-fry a further 3–4 minutes, until tender.
4. Add soy sauce, fish sauce, first measure of hoisin sauce, ginger, spring onion and water to pan. Toss until well combined and heated through, about 1 minute.
5. In a bowl, combine all hoisin dressing ingredients together.
6. Place ¾ cup cooked rice into bowls and top with Asian turkey mince, remaining capsicum, carrot and spring onion. Serve lettuce on the side and drizzle with hoisin dressing.