Ingredients:

  • 1 cup jasmine rice, rinsed
  • 2 cups low-sodium chicken broth or water
  • 1 tablespoon vegetable oil
  • 1 pound cooked turkey, shredded or diced
  • 1 medium carrot, julienned
  • 1 bell pepper, diced
  • 1 cup frozen peas
  • 3 green onions, sliced (for garnish)
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar (optional, to taste)

Instructions:

  1. Rinse jasmine rice under cold water until the water runs clear; drain well.
  2. Heat vegetable oil in a large pot over medium heat. Add carrots and bell peppers; sauté for 3-4 minutes until slightly softened.
  3. Stir in the cooked turkey, frozen peas, and drained rice.
  4. In a small bowl, whisk together soy sauce, gochujang, sesame oil, and sugar (if using).
  5. Pour the chicken broth over the rice mixture and add the sauce. Stir well to combine.
  6. Bring the mixture to a gentle boil, then cover and reduce heat to low. Simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
  7. Remove from heat and let it sit, covered, for 5 minutes. Fluff rice with a fork and garnish with sliced green onions.