# What You Need:
→ Meat & Protein
01 - 1 lb ground turkey
02 - 2 eggs, optional for topping
→ Vegetables & Fruit
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 cup pineapple chunks, fresh or canned and drained
08 - 2 scallions, thinly sliced for garnish
→ Pantry
09 - 2 cups cooked white rice, preferably day-old
10 - 2 tbsp vegetable oil
11 - 2 tbsp soy sauce
12 - 2 tbsp rice vinegar
13 - 2 tbsp ketchup
14 - 1 tbsp gochujang, Korean chili paste
15 - 1 tbsp brown sugar
16 - 1 tsp sesame oil
17 - 1/4 tsp black pepper
18 - 1/4 tsp salt
19 - 1 tbsp toasted sesame seeds for garnish
# How To Make It:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until fully cooked and no longer pink, approximately 5-6 minutes. Season with salt and black pepper, then transfer to a plate.
02 - Add remaining oil to the skillet. Sauté chopped onion and minced garlic until fragrant and translucent, about 2 minutes.
03 - Add diced red and green bell peppers to the skillet and cook for 3-4 minutes until just tender-crisp.
04 - Return cooked turkey to the skillet. Add pineapple chunks and stir to combine thoroughly.
05 - In a small bowl, whisk together soy sauce, rice vinegar, ketchup, gochujang, brown sugar, and sesame oil until smooth. Pour the sauce mixture into the skillet and toss all ingredients to coat evenly.
06 - Add cooked rice to the pan, breaking up any clumps. Mix well and stir-fry for 3-4 minutes, allowing the rice to heat through and absorb the flavors.
07 - Taste the mixture and adjust seasoning with additional salt, pepper, or gochujang as needed.
08 - In a separate nonstick pan, fry eggs sunny-side up and serve one egg over each portion if desired.
09 - Garnish each serving with sliced scallions and toasted sesame seeds before serving.
