Sweet-and-Sour Turkey Rice Skillet (Printable Version)

Korean-spiced ground turkey with pineapple, peppers, and rice in a vibrant sweet-and-sour glaze. One pan, 45 minutes.

# What You'll Need:

→ Protein

01 - 1 pound ground turkey

→ Vegetables and Fruit

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, chopped
04 - 1 green bell pepper, chopped
05 - 3 garlic cloves, minced
06 - 1 cup fresh pineapple chunks, drained if canned
07 - 2 green onions, sliced

→ Rice and Pantry

08 - 2 cups cooked jasmine or long-grain rice, preferably day-old
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons low-sodium soy sauce
11 - 1 tablespoon gochujang (Korean chili paste)
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon tomato ketchup
15 - 1 teaspoon sesame oil
16 - 1 teaspoon toasted sesame seeds, optional

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add diced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté for 4 to 5 minutes until vegetables are tender-crisp.
03 - Stir in pineapple chunks and cook for 1 to 2 minutes until heated through.
04 - In a small bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar, ketchup, and sesame oil until well combined.
05 - Pour the sauce into the skillet and mix well to coat all ingredients. Fold in cooked rice, breaking up any clumps, and stir-fry for 2 to 3 minutes until flavors meld and rice is heated through.
06 - Taste and adjust seasoning as needed. Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The gochujang adds a warm, funky heat that feels exciting without being overwhelming.
  • Day-old rice turns into something alive again, soaking up all that sticky, tangy glaze.
  • You get protein, vegetables, and carbs all in one colorful, balanced bite.
02 -
  • Day-old rice is your best friend here because it's drier and won't clump or turn gummy in the pan.
  • Don't skip the sesame oil at the end, it adds a finishing aroma that makes everything taste more intentional.
  • If your gochujang is very thick, loosen it with a teaspoon of water before whisking it into the sauce.
03 -
  • Use a well-seasoned wok or large skillet to get a little char on the rice, it adds depth and texture.
  • Prep all your ingredients before you start cooking so everything comes together quickly once the pan is hot.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or heat to your preference.
Return