1 Tbsp olive oil
1 lb. ground turkey
1 yellow onion, diced
1 1/2 cup grated carrot
2 cloves garlic, minced or pressed
1/2 tsp ground ginger
1/2 tsp black pepper
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp hoisin sauce
1-2 Tbsp chili garlic sauce
2 large eggs, beaten
1/2 cup frozen peas
2 cups cooked brown rice chilled in the fridge (or 1 packet frozen brown rice from Trader Joe’s, thawed)
1 tsp sesame oil
cilantro, rough chopped
green onions, sliced into little rings
fresh limes, quartered
Kewpie Japanese mayonnaise (optional)
Heat olive oil in a large skillet over medium heat. Add eggs and scramble fairly quickly, chopping them as they cook. Remove from pan and set aside.
Add in turkey, onion, carrot, garlic, ginger, and black pepper and saute for a few minutes, stirring to break up the meat.
Stir in soy sauce, vinegar, hoisin, and chili garlic sauce. Continue cooking until meat is no longer pink.
Stir in peas, scrambled eggs and brown rice and cook until heated through.
Drizzle with sesame oil and serve with garnishes. (Kewpie is our addition – Samir puts Kewpie on everything and I have to admit it was pretty delicious – but not strictly necessary.)
Note: I used an Indian Chili Garlic sauce which is hot, garlicky and a little sweet. If you can’t get Chilli Garlic sauce, substitute a blend of 1 1/2 Tbsp Sriracha, with 1/2 tsp brown sugar and 2 cloves of garlic, crushed. If you have fish sauce, add a 1/4 tsp of fish sauce, too.