I love this Thai recipe, traditionally made with ground pork. I use turkey for a lower fat and lighter finish. I serve it with crispy baked rice and salad. Toss with the vinaigrette, and it's the perfect quick dinner or last-minute lunch!
Servings: 2 to 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients :
- 1 cup cooked rice
- 2 tbsp avocado oil (divided)
- 450 g (1 lb) ground turkey
- 1 large garlic clove, grated
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp lime juice
- ¼ cup fresh cilantro, chopped
Vinaigrette:
- 2 tbsp avocado oil
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tbsp maple syrup
For serving :
- Coarsely chopped romaine lettuce leaves
- Fresh coriander leaves
- Mirrored egg
- Thin slices of cucumber
Preparation :
- Preheat oven to 400F. Transfer the cooked rice to a baking sheet with 1 tablespoon of oil, toss, and spread. Bake for 15 minutes (stirring halfway through) until the rice is golden brown and crispy.
- Meanwhile, heat the remaining avocado oil in a skillet over medium heat. Cook the ground turkey, breaking it up with a wooden spoon. Add the garlic and cook for about 4 minutes until cooked through and lightly browned. Reduce the heat and stir in the fish sauce, tamari, maple syrup, and lime juice and zest. Stir, remove from heat, and add the chopped cilantro.
- Combine the dressing ingredients in a small mason jar, stir, and set aside.
- Serve the lettuce on each plate, followed by the crispy rice, and add the meat. Drizzle with a little dressing, toss, and sprinkle with fresh cilantro and a fried egg for a little extra protein and texture! So good.