Turkey Bibimbap with Super Slaw and Brown Rice

Turkey Bibimbap with Super Slaw and Brown Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 28, 2018.
Order Now
Order Now

You can mix all the turkey ingredients together and shape them into little patties. Pan-fry for 3-4 minutes each side (depending on thickness), or until cooked through. If you prefer, use spray oil instead of liquid.

Ingredients

RICE

  • 150g brown rice
  • 1 baby bok choy, thinly sliced

SLAW

  • 1 pack slaw
  • 1 radish, cut in half and thinly sliced
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp fish sauce

TURKEY

  • 1 brown onion, thinly sliced
  • 1 carrot, grated
  • 1 pack lean ground turkey
  • 1 pack bibimbap sauce
  • 1-2 tsp fish sauce (optional)

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for about 15 minutes, until tender.
  3. Prep & make slaw. Place all slaw ingredients in a large bowl and toss to combine. Season
  4. Prep & cook turkey. Heat 1 tsp oil in a large fry-pan on medium-high heat. Cook onion and carrot with a pinch of salt for 2-3 minutes, until softening. Increase heat to high, add turkey to pan and continue to cook for 4-5 minutes, breaking turkey up as it cooks.
  5. Add bibimbap sauce to pan. Stir through and continue cooking for 2-3 minutes, until liquid has evaporated. Season with fish sauce.
  6. Finish rice. After 15 minutes, add bok choy to pot with rice. Boil for 30 seconds, then drain. Return to pot and season.
  7. Serve rice, slaw and turkey in bowls.

Nutritional Information

Energy 1603 kj
383 kcal
Protein 33.9g
Carbohydrate 40.1g
Fat 9.0g