Asian Turkey Rice Bowls are super easy to whip up, are great for meal prep, and are also freezer friendly! The Asian flavored turkey takes less than 20 minutes to cook and is delicious paired with fluffy rice and cooked edamame. Make a double batch and freeze half of it for later!
I love Asian flavors and am always looking for new ways to use them in my kitchen. Once you have the basic ingredients of Asian cooking in your pantry, like sesame oil, garlic, ginger, soy sauce, and rice vinegar, you’ll be amazed at how easy it is to make incredibly flavorful dishes. Our family favorites are my Egg Roll in a Bowl and Vegetarian Teriyaki Noodles, and now these Asian Turkey Rice Bowls.
These Asian rice bowls are super easy to make. First, start by cooking the onion and bell pepper in olive oil until slightly softened. They don’t have to be completely cooked, as they will cook more when you add the turkey. Add the turkey and cook until browned, followed by the garlic and fresh ginger.
After this, simply add the remaining ingredients – the brown sugar, soy sauce, rice vinegar, fish sauce, Sriracha, and green onions. Let it cook for a couple of minutes to warm up and that’s it! I recommend starting the rice prior to cooking the turkey, so it can cook while the turkey is prepped and cooked. I also like using frozen shelled edamame that I can just pop in the microwave or a pot of boiling water to cook.
We love eating these Asian rice bowls topped with some sweet chile sauce or more Sriracha. I keep the Sriracha pretty light in the main bulk of it so the kids will still eat it, so it isn’t too spicy. More Sriracha is a great addition!
I am constantly trying to figure out how to make meals a freezer meal, and one of my favorite methods is cooking a double batch of something and freezing half of it for later. This doesn’t always work with some recipes, but it definitely does with these Asian Turkey Rice Bowls. Simply follow all of the instructions and then cool the turkey mixture and rice. Portion the Asian turkey and rice into separate freezer bags and freeze. When a freezer meal has multiple components, I like to tape them together so they don’t get lost in the freezer.
Once you’re ready to cook, thaw the bags overnight. Transfer the rice to a microwave safe bowl, add a few tablespoons of water, and cook until warmed through and fluffy again. For the turkey, you can either microwave it or saute it in some olive oil on the stovetop until warmed through. Both methods have been tried and work great!
This recipe for Asian Rice Bowls is also a wonderful meal to meal prep for lunches or dinners. I don’t mind eating the same thing for lunch throughout the week, and would get about 4 lunches out of this entire recipe, maybe five if I stretched it with some more vegetables. To prep this meal for lunch/dinner through out the week, simply prepare the recipe according to instructions. Divide the turkey among 4 to 5 containers (these are my favorite for meal prepping) along with the rice and edamame. Cover with airtight lids and refrigerate until you’re ready to eat. When it’s time to eat, simply microwave and enjoy!