Turkey Mince Recipe with Rice (Gochujang Fried Rice)
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This turkey mince and rice recipe with nutrient-dense veggies will turn this dish into a complete meal. Plus, the turkey mince packs the recipe full of protein, creating a well-balanced dish for lunch or dinner.
Table of Contents
Why you need to try this Gochujang fried rice
I’m always looking for more ways to incorporate turkey mince recipes into my diet and this fried rice recipe is possibly my favourite yet. Instead of simply using soy sauce to flavour the fried rice, I’ve decided to incorporate a fiery dash of Gochujang, turning this dish into a Gochujang fried rice. This sauce takes my turkey mince meal recipe to the next level in combination with chillies, lime and garlic.
Fried rice is one of the best ways to incorporate a balanced meal into your day without sacrificing flavour. It features carbs, protein and veggies that help keep you full and satiated. I love that you can incorporate nearly any ingredients into the dish, and it still comes out incredibly tasty.
If you’ve got a taste for turkey after trying this yummy dish, consider making one of the following recipes; Ground Turkey Pasta, Southwest Ground Turkey and Rice Skillet and Ground Turkey (the best way!)
Why it’s great as a healthy meal prep recipe
Many fried rice recipes use pork as the source of protein; by using lean turkey mince for this Gochujang rice, you can turn it into a healthier alternative. This fried rice has easily become one of my favourite turkey mince recipes, especially considering you can have it ready in fewer than 30 minutes (not including cooking the rice)!
This recipe is 446 kcals per serving, so it’s the perfect size for a meal. A quick prep time and flavorful, nutrient-dense ingredients will turn this recipe into a new favourite during the weeks when you’re short on time.
What is Gochujang?
Gochujang is also known as Korean BBQ sauce and is a fundamental ingredient in Korean dishes. It’s a thick red paste made from chillies, fermented soybeans, rice and salt. Some versions of this spicy, sweet sauce use dried chilli flakes or chilli powder instead of chillies to provide a similar kick of heat.
This sauce has a deliciously sweet yet spicy flavour and is often used in sauces, marinades and soups that need a taste boost. It’s thicker consistency means that it is mixed with another liquid in most recipes to make it easier to use.
If you can handle spicier dishes, you may want to add slightly more Gochujang to this turkey mince recipe. Remember to add it slowly and taste the dish between increasing the amount, so it doesn’t become too hot to enjoy.
Where can I buy Gochujang?
It is becoming more widely used so you can find it in most large supermarkets. If your local supermarket fails to supply them, try visiting your local Asian food store.
Consider making these other delightful Gochujang dishes with any leftover paste; Creamy Gochujang Pasta, Gochujang Aubergine and Gochujang Noodles (Spicy Korean Noodles)
Ingredients
Turkey mince
Turkey Mince is a wonderful source of protein in this Gochujang fried rice dish. When you stir fry the turkey with Gochujang, it creates one of the tastiest recipes for turkey mince.
Brown Rice
Usually, fried rice recipes include white rice, which helps create a filling dish. By incorporating brown rice, you’re increasing the fibre in this turkey and rice recipe, so you’ll stay full even longer.
Gochujang
It provides the most prominent flavour, helping turn the dish into a sweet, spicy recipe. Use a blend of red pepper flakes, fresh chilli and chilli oil if you can’t find any Gochujang at your local store.
See the recipe card for full information on all ingredients and quantities.
How to make Gochujang rice (turkey mince recipe)
Preheat oven to 392°F (200°C)
- Start by rinsing the kale and patting it dry with a tea-towel. Spread across a large baking tray to dry out (Image 1).
- Preheat a large non-stick frying pan over a high heat, coated with rapeseed oil/olive oil (1 tbsp). Add the mince into the pan and break apart (roughly) with a spatula. Leave to brown on a high heat for five minutes (Image 2).
3. After 5 minutes, the mince should have taken on some nice colour. Break apart properly now with your spatula and stir. Continue to cook for another 3 minutes and set aside (Image 3).
4. Reduce the heat in the frying pan to low and add the spring onion into the pan (reserve some for garnish) (Image 4).
*Meanwhile, prepare the dry kale by coating with the remaining olive oil/rapeseed oil. Season with salt and pop in the oven for 7 minutes.
5. After frying the sprong onions for a minute add the garlic, Gochujang and soy sauce (Image 5).
6. Pour the mince back into the pan and stir to coat (Image 6).
7. Then, add cooked brown rice into the pan. Once the kale is ready, also stir that into the pan along with the lime juice (Image 7).
8. Garnish with the reserved spring onion and sliced chilli. Enjoy! (Image 8).
Need inspiration for some other recipes using rice? Try my ; Spicy Tomato Rice topped with Halloumi and Coriander, One Pot Chicken & Rice and Prawn Rice (Simple & One Pot)
Pair this yummy this turkey rice dish with one of these side dishes for an even tastier meal; Cauliflower Rice, Roasted Tenderstem Broccoli and The Best Buttered Sauteed Leeks
FAQs
You’ll find that Gochujang is spicy, though the sweetness helps cut the heat. When searching for Gochujang in the store, read the label carefully, as some are milder than others.
Yes, you can swap brown rice with white rice in this Gochujang fried rice recipe. The flavour will be the same, though you may notice a lower satiety level since it has slightly less fibre.
Yes, it’s necessary to cook the rice beforehand. Since you’re pan-frying the rice at the end, if you used freshly cooked rice you’d be at risk of making the rice soggy. Pre-cooked rice is more firm and fries a lot better
Storage/ Reheat Info
Can I reheat this recipe?
Absolutely! This is one of the best turkey and rice recipes for meal prep during the week. Simply portion the fried rice into separate containers as soon as it is cool, then place it in the fridge. Remember to avoid leaving rice out too long, as there is a risk of food poisoning.
Then, heat each portion when you’re ready to eat it by popping it in the microwave for two minutes. Depending on your microwave wattage, you may need to add 30 more seconds for it to reheat fully.
Can I freeze this dish?
You can! Fried rice lasts incredibly well in the freezer for up to three months. If it is already portioned out, you can stick your airtight containers right into the freezer.
To defrost this fried rice dish, leave the container(s) in the fridge overnight so it can safely rise in temperature. Then, follow the instructions above to reheat this turkey mince recipe.
If you tried this Turkey Mince recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Turkey Mince Recipe with Rice (Gochujang Fried Rice)
Ingredients
- 200 g kale, washed and pat dry (£0.60)
- 350 g brown rice, cooked ahead of time (£1.45/3)=(£0.48)
- 500 g (7%) fat turkey mince (£2.65)
- 50 g spring onions, thinly sliced (£0.49)
- 2 red chillies, thinly sliced to garnish (£0.50)
- ½ lime, juiced plus wedges to serve (£0.18)
- 3 to 4 garlic cloves, minced (£0.39)
CUPBOARD ESSENTIALS
- 2 tbsp of olive oil/rapeseed oil
- 3 tbsp Gochujang paste
- 3 tbsp soy sauce
Method
Preheat oven to 200°C (392°F)
- Start by rinsing the kale and patting it dry with a tea-towel. Spread across a large baking tray to dry out.
- Preheat a large non-stick frying pan over a high heat, coated with rapeseed oil/olive oil (1 tbsp). Add the mince into the pan and break apart (roughly) with a spatula. Leave to brown on a high heat for five minutes. Season with salt and pepper.
- After this time, the mince should have taken on some nice colour. Break apart properly now with your spatula and stir. Continue to cook for another 3 minutes and set aside.
- In a baking tray, add the kale and coat with the remaining olive oil/rapeseed oil. Season with salt and pop in the oven for around 7 minutes.
- Reduce the heat to low and add the spring onion into the pan (reserve some for garnish). Fry for a minute before adding the garlic, Gochujang and soy sauce.
- Pour the mince back into the pan and stir to coat. Then, add cooked brown rice into the pan. Once the kale is ready, also stir that into the pan along with the lime juice.
- Garnish with the reserved spring onion and sliced chilli. Enjoy!
Nutrition
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