Turkey Bibimbap with Super Slaw and Brown Rice

Turkey Bibimbap with Super Slaw and Brown Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 6, 2019.
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Ingredients

RICE

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

SLAW

  • 1 bag energizing super slaw
  • ½ Lebanese cucumber, 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 pot of hot salted water to the boil.
  2. Cook rice. Cook in pot of boiling water for about 18 minutes, until tender.
  3. Prep bok choy.
  4. Prep & make slaw. Add slaw to a bowl with cucumber, soy sauce, sesame oil and first measure of fish sauce. Toss to combine and season.
  5. Prep & cook turkey. Heat 2 tsp oil in a fry-pan on medium-high heat. Cook onion, carrot and 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.
  6. Add bibimbap sauce to pan and stir through. Continue cooking for 2-3 minutes, until most liquid has evaporated. Season with second measure of fish sauce.
  7. Finish rice. After 18 minutes, add bok choy to pot with rice. Boil for 30 seconds, then drain. Return rice and bok choy to pot and season.
  8. Serve rice topped with slaw and turkey.

Nutritional Information

Energy 1607 kj
384 kcal
Protein 34.0g
Carbohydrate 40.6g
Fat 9.0g