Asian Rice Bowl is quick and easy and has sweet, spicy and pungent Asian flavors that make a great change to the same old ground turkey recipes.
I’m not going to lie; this one was a little tough to write up because I have a tendency to go the kitchen sink route when it comes to creating big Asian flavors. Luckily garlic, ginger and soy sauce are plenty flavorful so there’s no need to go to an Asian market to have this dish.
BUT that being said, my favorite ingredient in this Asian Rice Bowl hands down is chile garlic paste. It’s not as hot as sriracha but it does have a nice kick and tons more flavor. You have probably seen a jar of this on the table at a Chinese restaurant. I can find this in any suburban grocery store around here so you should have no trouble finding it. Of course, you can always order it on Amazon. I mean, is there anything you can’t get on Amazon these days?!
This Asian Rice Bowl is perfect for a weeknight as it only takes barely the same amount of time that it does to cook rice to serve with it. Did you know that you can find precooked frozen rice at the grocery store? That would bring this dinner down to about 12-15 minutes!
So much extra wine time available! If you want to keep it Asian, I love Kirin Ichiban beer or you’ve probably never heard of it but sparkling sake is lovely! Zipang is a good one that’s sold in individual size bottles.
Need a starter? Egg Drop Soup ~ Quick & Light
Want more fast and furious Asian recipes?
Try Combo Fried Rice the perfect recipe for all your leftovers
Asian Rice Bowl
- 2 teaspoons oil
- 1 cup frozen diced onion or ½ medium yellow onion diced
- 1 pound ground turkey or beef
- 1 tablespoon minced ginger or 1 teaspoon dried
- 1 tablespoon minced garlic about 3 cloves
- ¼ cup rice wine mirin, dry white wine, vermouth or 2 tablespoons sherry
- 2 teaspoons chile garlic paste
- 3 tablespoons soy sauce
- Optional: 1 tablespoon brown sugar
- Optional: Garnish with thinly sliced scallion and/or cilantro
- Heat oil in 12” nonstick pan over medium high heat. Saute onion (and mushrooms if using) about five minutes.
- Add ground meat and sauté until cooked through, seven minutes.
- Add ginger and garlic (and water chestnuts if using) and sauté 30 seconds.
- Reduce heat to low, add remaining ingredients and stir together until fully incorporated. Add a couple tablespoons chicken broth or water if it seems too dry.