Teriyaki Turkey Rice

Instructions

1. 1

   Finely grate the garlic and ginger. In a small bowl, stir the cornstarch into 60 ml cold water until smooth, then stir in the soy sauce, brown sugar, rice vinegar, garlic and ginger. Cook the white rice according to the package directions. Choose frozen broccoli in small florets.

2. 2

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the turkey and cook uncovered for about 7 minutes, breaking it into small crumbles and stirring frequently, until a food thermometer reads 165°F/74°C.

3. 3

   Add the frozen broccoli and remaining 30 ml water. Cover, reduce the heat to medium and cook for 3 minutes.

4. 4

   Add the cooked rice. Stir the sauce mixture again, pour it into the skillet and fold everything together, breaking up any rice clumps. Cover and cook over medium heat for 3 minutes, stirring halfway through.

5. 5

   Uncover, increase the heat to medium-high and stir for about 1 minute, until the sauce thickens and coats the rice without pooling. Check that the broccoli is tender and the rice mixture reaches 165°F/74°C throughout before dividing among four plates.