Spicy Ginger-Scallion Ground Turkey Rice Bowls

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 cups jasmine or basmati rice
• 2 1/4 cups water + 1/2 tsp kosher salt
• 1 lb (450 g) ground turkey
• 1 1/2 tbsp neutral oil (plus extra if needed)
• 4 scallions, whites and greens separated
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1–2 fresh red chiles, sliced, or 1–1 1/2 tsp red pepper flakes
• 3 tbsp low-sodium soy sauce
• 1 1/2 tbsp chili-garlic sauce or sambal oelek
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp toasted sesame oil
• 1/4 cup water or chicken broth + 1 tsp cornstarch
• Optional toppings: sliced cucumber, shredded carrot, lime wedges, toasted sesame seeds

Do This

• 1. Rinse rice, combine with water and salt, bring to a boil, then cover and simmer on low for 15 minutes. Rest 5 minutes off heat.
• 2. Stir soy sauce, chili-garlic sauce, rice vinegar, brown sugar or honey, sesame oil, water or broth, and cornstarch in a small bowl; set aside.
• 3. Prep aromatics: thinly slice scallion greens, mince scallion whites, garlic, and ginger; slice fresh chiles.
• 4. Heat oil in a large skillet over medium-high; cook turkey, breaking it up, until browned and cooked through, 6–8 minutes.
• 5. Push turkey to the sides; add a drizzle of oil if needed. Sauté scallion whites, garlic, ginger, and chiles until fragrant, 1–2 minutes.
• 6. Pour in sauce, stir to coat turkey, and simmer 2–3 minutes until glossy and slightly thickened. Stir in most of the scallion greens.
• 7. Fluff rice into bowls, top with spicy ginger-scallion turkey, remaining scallion greens, and any desired toppings. Serve hot.

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Why You’ll Love This Recipe

• Big, bold flavor from plenty of ginger, garlic, scallions, and chili without complicated techniques.
• Weeknight-friendly: on the table in about 35 minutes using mostly pantry ingredients.
• Customizable heat level so it can be as mild or as fiery as you like.
• Great for meal prep; the turkey reheats beautifully over fresh or leftover rice.

Grocery List

• Produce: Fresh ginger, garlic, scallions, fresh red chiles (or use pantry chili flakes), cucumber (optional), carrot (optional), limes (optional).
• Dairy: Unsalted butter (optional, for richer rice).
• Pantry: Jasmine or basmati rice, ground turkey, neutral oil, low-sodium soy sauce, chili-garlic sauce or sambal oelek, rice vinegar, brown sugar or honey, toasted sesame oil, cornstarch, kosher salt, black pepper, toasted sesame seeds (optional).

Full Ingredients

For the Rice

• 1 1/2 cups jasmine or basmati rice, rinsed until water runs mostly clear
• 2 1/4 cups water
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter or neutral oil (optional, for richer, softer rice)

For the Spicy Ginger-Scallion Ground Turkey

• 1 lb (450 g) ground turkey (93% lean recommended)
• 1 1/2 tbsp neutral oil (canola, avocado, or grapeseed), plus 1–2 tsp more if needed
• 4 scallions, whites and greens separated; whites finely sliced, greens thinly sliced on a bias
• 4 cloves garlic, minced (about 1 1/2 tbsp)
• 2 tbsp fresh ginger, finely minced or grated (from about a 1-inch piece)
• 1–2 fresh red chiles (Fresno, serrano, or Thai), thinly sliced, or 1–1 1/2 tsp crushed red pepper flakes
• 1/4 tsp freshly ground black pepper

For the Sauce

• 3 tbsp low-sodium soy sauce
• 1 1/2 tbsp chili-garlic sauce or sambal oelek (adjust to taste)
• 1 tbsp unseasoned rice vinegar
• 1 tbsp packed light brown sugar or honey
• 1 tsp toasted sesame oil
• 1/4 cup water or low-sodium chicken broth
• 1 tsp cornstarch

For Serving (Optional but Recommended)

• 1 small cucumber, thinly sliced or cut into half-moons
• 1 medium carrot, shredded or julienned
• Lime wedges, for squeezing over bowls
• 1–2 tsp toasted sesame seeds
• Extra chili-garlic sauce, chili oil, or sriracha for more heat

Step-by-Step Instructions

Step 1: Cook the rice

Rinse the rice in a fine-mesh strainer under cold water, swishing with your hand, until the water runs mostly clear. This removes excess starch and helps keep the grains fluffy. Shake off as much water as you can.

In a medium saucepan, combine the rinsed rice, 2 1/4 cups water, and 1/2 teaspoon kosher salt. Add 1 tablespoon unsalted butter or neutral oil if using. Bring to a boil over medium-high heat. Once the water is boiling, give the rice a quick stir, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and let the rice sit, still covered, for 5–10 minutes to steam and finish cooking. When ready to serve, fluff the rice gently with a fork.

Step 2: Mix the sauce

While the rice cooks, make the sauce. In a small bowl or measuring cup, whisk together the soy sauce, chili-garlic sauce (or sambal oelek), rice vinegar, brown sugar or honey, toasted sesame oil, and 1/4 cup water or chicken broth.

Sprinkle the cornstarch over the liquid and whisk again until no lumps remain. Set the sauce near the stove; you will add it quickly once the turkey and aromatics are cooked. Taste a drop; it should be salty, spicy, and a little sweet. Remember it will taste less intense once mixed with the meat and rice.

Step 3: Prep aromatics and garnishes

Thinly slice the scallions, keeping the white and light green parts in one pile and the dark green tops in another. Mince the garlic and ginger as finely as you comfortably can; small pieces will melt into the sauce and spread more evenly through the turkey.

Slice the fresh red chiles, removing seeds for less heat if desired, or measure out your crushed red pepper flakes. Prepare any garnishes: slice the cucumber, shred or julienne the carrot, and cut limes into wedges. Having everything ready (mise en place) makes the cooking feel relaxed and fast.

Step 4: Brown the ground turkey

Heat a large skillet or sauté pan over medium-high heat. When hot, add 1 1/2 tablespoons neutral oil and swirl to coat. Add the ground turkey, breaking it into large chunks with a spatula. Let it cook undisturbed for 2–3 minutes to develop some browning on the bottom.

Season with the black pepper and a small pinch of salt (remember the sauce is salty). Continue cooking, breaking the turkey into smaller crumbles, until it is cooked through and starting to brown in spots, about 6–8 minutes total. If the pan looks dry or the turkey is sticking, add another teaspoon or two of oil.

Step 5: Sauté the aromatics

Push the cooked turkey to the edges of the pan, leaving a clear space in the center. If the center of the pan looks dry, add 1 teaspoon of oil. Add the scallion whites, minced garlic, minced ginger, and fresh chiles or red pepper flakes to the center.

Cook, stirring the aromatics in the center, for 1–2 minutes until very fragrant and just beginning to soften, then mix them into the turkey. This step blooms the flavor of the ginger, garlic, scallions, and chili so they taste bold instead of raw.

Step 6: Add the sauce and finish the turkey

Give the sauce a quick stir to recombine the cornstarch, then pour it into the skillet over the turkey. Stir well to coat the meat evenly, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a simmer and cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and turns glossy, clinging to the turkey instead of pooling at the bottom. If it becomes too thick, add 1–2 tablespoons water to loosen. Turn off the heat and stir in most of the scallion greens, reserving a small handful for garnish.

Step 7: Assemble the bowls

Fluff the rice and divide it among 4 bowls. Spoon the spicy ginger-scallion ground turkey over the rice, making sure to include some of the saucy bits from the pan in each bowl.

Top with the remaining scallion greens, sliced cucumber, shredded carrot, and toasted sesame seeds if using. Serve with lime wedges on the side for squeezing over the bowls and extra chili-garlic sauce or chili oil for anyone who likes more heat. Serve immediately while everything is hot and fragrant.

Pro Tips

• Get real browning on the turkey. Let the turkey sit undisturbed in the hot pan for a couple of minutes at the start. Browning adds a savory, almost “grilled” depth that makes the simple sauce taste richer.
• Control the heat level. For a mildly spicy bowl, use 1 tablespoon chili-garlic sauce and skip the fresh chiles. For a bolder kick, keep the full amount and include fresh chiles or extra red pepper flakes.
• Do not overcook the aromatics. Garlic and ginger can burn quickly. As soon as they smell very fragrant and soften slightly, it is time to add the sauce.
• Keep the rice fluffy. Rinsing the rice and letting it sit off the heat to steam are both key to separate, tender grains that form a perfect base for the saucy turkey.
• Use what you have. No cucumber or carrot? Any crisp vegetable such as thinly sliced cabbage, bell pepper, or radish adds a nice fresh contrast.

Variations

• Extra-veg version: Add 1–2 cups of finely chopped vegetables (such as bell pepper, zucchini, or finely chopped broccoli) after browning the turkey. Sauté until crisp-tender before adding the sauce.
• Noodle bowl: Swap the rice for cooked rice noodles or ramen noodles. Toss the hot noodles directly in the skillet with part of the turkey mixture so they soak up the sauce, then top with more turkey and garnishes.
• Milder family version: Halve the chili-garlic sauce and skip fresh chiles. Serve extra chili-garlic sauce, sriracha, or chili oil at the table so spice lovers can doctor their own bowls.

Storage & Make-Ahead

Store leftover turkey and rice in separate airtight containers in the refrigerator for up to 3–4 days. Keep garnishes (cucumber, carrot, lime, scallions) separate so they stay crisp. Reheat the turkey in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring between each, until hot. Rice reheats best when sprinkled with a little water and covered (in a lidded container or with a damp paper towel) before microwaving. This dish also freezes well: portion the turkey (without fresh garnishes) into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings, including rice and a modest amount of garnishes: about 520 calories; 36 g protein; 54 g carbohydrates; 16 g fat; 3 g saturated fat; 3 g fiber; 1,150 mg sodium (will vary based on soy sauce brand and added salt); 9 g sugar. For a lighter bowl, use less rice and increase the vegetables.