Bang Bang Ground Turkey Rice Bowls with Crispy Shallots

Bang Bang Ground Turkey Rice Bowls

Fluffy jasmine rice forms the base for browned garlic-ginger turkey, bright green beans, and edamame. Cool cucumber matchsticks and thin red onion rings add crunch, while crispy fried shallots finish each bowl. The sweet-spicy bang bang sauce is served on the side or spooned alongside the turkey, so the rice, browned crumbles, and fresh toppings stay distinct.

Servings: 4 bowls | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes

Ingredients for Bang Bang Ground Turkey Rice Bowls

Rice and turkey bowls

• 1 1/2 cups uncooked jasmine rice (about 280g)
• 2 cups water, or the amount directed on the rice package
• 1 tablespoon neutral cooking oil
• 1 lb 93% lean ground turkey (about 450g)
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons low-sodium soy sauce
• 6 oz green beans, trimmed (about 170g)
• 1 cup shelled edamame, thawed (about 155g)
• 1 medium cucumber, cut into matchsticks
• 1/2 small red onion, very thinly sliced into rings
• 3 green onions, thinly sliced
• 1/4 cup crispy fried shallots

Bang bang sauce

• 1/3 cup mayonnaise (about 75g)
• 3 tablespoons sweet chili sauce
• 1 to 2 teaspoons sriracha, to taste
• 2 teaspoons lime juice
• 1 teaspoon honey, or to taste
• 1 to 2 teaspoons water, only if needed to thin the sauce

How to Make Bang Bang Ground Turkey Rice Bowls

1. Cook the rice: Rinse the rice and combine it with the water in a lidded saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes, until the water is absorbed and the rice is tender. Let stand covered for 5 minutes, then fluff. Use the package directions if they call for a different amount of water.
2. Mix the sauce: Whisk the mayonnaise, sweet chili sauce, 1 teaspoon sriracha, lime juice, and honey until smooth. Taste before adding more sriracha or honey. If the sauce is too thick to spoon, whisk in 1 to 2 teaspoons water.
3. Prepare the fresh toppings: Cut the cucumber into matchsticks and thinly slice the red onion and green onions. Keep them separate from the warm ingredients.
4. Brown the turkey: Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and break it into small crumbles. Cook uncovered for about 6 to 8 minutes, leaving it undisturbed briefly between stirs so it browns rather than steams. Start checking around 6 minutes; the turkey should have browned spots, no visible pink, and reach 165°F (75°C) on a food thermometer.
5. Season and cook the greens: Reduce the heat to medium. Stir in the garlic and ginger briefly, until fragrant, then add the soy sauce and green beans. Cook for about 3 to 4 minutes, checking after 3 minutes for bright green, crisp-tender beans. Add the edamame for the final minute to heat through.
6. Assemble the bowls: Divide the rice among four bowls. Spoon the turkey, green beans, and edamame over part of each rice bed, leaving some rice visible. Add separate clusters of cucumber and red onion. Scatter the green onions and crispy fried shallots over the top just before serving. Offer the sauce on the side or spoon a little alongside the turkey.

Adjusting the Bang Bang Sauce

Sweet chili sauces vary in sweetness and heat. Start with 1 teaspoon sriracha, taste the mixed sauce, and adjust the sriracha or honey gradually. Keeping the sauce separate lets each person add it without covering the browned turkey or softening the crisp toppings.

Simple Variations

For a tangier sauce, replace the mayonnaise with plain Greek yogurt and serve it cold, separate from the turkey. For a richer base, use coconut jasmine rice prepared with an appropriate rice recipe or package-compatible liquid ratio instead of the plain rice.

For another dinner with crisp vegetables, try soy garlic ramen noodles. Ground beef ramen stir fry is another skillet meal built around browned ground meat.

Meal Prep and Storage

Refrigerate the cooked rice and turkey promptly in airtight containers and use within 3 days. Let hot components cool before sealing the containers. The sauce can be made ahead and refrigerated separately; pack the cucumber, red onion, and crispy shallots separately as well.

Reheat the rice and turkey until thoroughly hot. Add the cool toppings, green onions, sauce, and shallots after reheating so they keep their texture.

Nutrition

Approximate per bowl, with one-fourth of the sauce: 695 calories, 34g protein, 31g fat, and 77g carbohydrates. Approximate per 100g: 145 calories, 7g protein, 6g fat, and 16g carbohydrates. Values vary with ingredient brands, portion size, and how much sauce is served.