Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
Makes 2 Servings
- 1/2cup jasmine rice
- 8ounces extra-lean ground turkey
- 1 ½ teaspoons extra virgin olive oil
- 1 medium red bell pepper, diced
- 1/2 yellow onion, chopped
- 2 large garlic cloves, minced
- 2cups baby spinach
- 1tablespoon tamari
Cook the rice according to package directions.
Add the turkey to a pan over medium heat, breaking it up as it cooks.
Once the turkey is cooked through and no longer pink, transfer the turkey to a bowl or plate and drain any excess drippings from the pan. Set aside.
Adjust the heat to medium-high and add oil.
Add the bell pepper and onion to the pan and cook, stirring often, for 4–6 minutes, or until vegetables are just tender.
Add the garlic and spinach to the pan and continue to cook until the spinach has wilted.
Add the cooked turkey back to the pan and stir to combine.
Add the tamari to the pan and stir well. Continue to cook for another 1–2 minutes, or until tamari has been absorbed into the meat and vegetables.
Divide the rice and stir-fry mixture between plates.