# What You Need:
→ Protein
01 - 1 lb ground turkey
→ Vegetables and Fruit
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, chopped
04 - 1 green bell pepper, chopped
05 - 3 garlic cloves, minced
06 - 1 cup pineapple chunks, fresh or canned and drained
07 - 2 green onions, sliced
→ Rice and Pantry
08 - 2 cups cooked jasmine or long-grain rice, preferably day-old
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons low-sodium soy sauce
11 - 1 tablespoon gochujang
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon tomato ketchup
15 - 1 teaspoon sesame oil
16 - 1 teaspoon toasted sesame seeds, optional
# How To Make It:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes.
02 - Add diced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté for 4 to 5 minutes until vegetables reach tender-crisp texture.
03 - Stir in pineapple chunks and cook for 1 to 2 minutes to warm through.
04 - In a small mixing bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar, ketchup, and sesame oil. Pour the sauce mixture into the skillet and stir thoroughly to coat all ingredients.
05 - Fold cooked rice into the skillet, breaking up any clumps. Stir-fry all ingredients together for 2 to 3 minutes, allowing flavors to meld and rice to heat completely.
06 - Taste the mixture and adjust soy sauce, gochujang, or vinegar as desired to balance sweetness and saltiness.
07 - Remove from heat. Garnish with sliced green onions and sesame seeds if using. Serve immediately while hot.
