Sugar snap peas are picked daily around here… resulting in multiple snacks and a new stir-fry recipe! Plus carrots, onions, kimchi, ginger, and garlic. The best guest stars in a fresh new meal prep recipe – Meal Prep Ground Turkey Snap Pea Stir Fry Rice Bowls.
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I recently learned how to actually julienne a carrot – you’re still seeing my ametuer tries, but I at least get the concept. Before I was just… guessing, and probably doing it in a much less than safe way. This video does a quick and dirty demo of the process that’s actually super easy.
This method of cutting the carrots is totally not a requirement. But I think in general, the shape and color provides a unique look and style to the stir fry dish. All the long shaped veggies should cook at about the same rate. And again, they look pretty good.
We’ve got carrots, onion, kimchi, ginger, garlic… and can’t forget the star – snap peas! I love the tiny hint of sweetness brought to the dish from the sugar snap peas going wild in my garden. I’m of the opinion you could always add more veggies to this dish. Just don’t take away my sugar snap peas!
Kimchi was a last minute addition because it was sitting in my fridge wishing for a home (other than the fried rice where it normally ends up). I used the spicy flavor Seoul Kimchi that I picked up at the grocery store – the jar, NOT the bag shown in the Amazon link! Usually this is near the vegan items and produce in a little refrigerated aisle ender. The kimchi is a bit spicy, but when dispersed into the whole dish, it gives a more mild overall spice. I’m loving the extra dimension it brings to the stir fry.
Rice… Or whatever you want.
If you’re around this blog a lot, you may know I’ve been in more of a quinoa phase since I started documenting my recipes. But brown rice is a good old fashioned go-to. How about actually using my rice cooker for cooking rice, eh?
But really though, I think this little Asian inspired stir fry could go with almost any grain you might normally use in your meal prep. In my opinion, rice seemed to fit the best. But if you only have quinoa, or farro, or rice noodles, they will work. Speaking of…
P.S. – Speaking of rice noodles, we did try this recipe with these Lotus Brown Rice Noodles, and it was fabulous! I cooked two little noodle patties and split it between us, then smothered the noodles with the stir fry. SO YUMMY. However, the noodles don’t work so well for meal prepping. So if you’re planning to pack this one, stick with rice or quinoa!
Other lunch ideas to prep ahead from Project Meal Plan:
- Meal Prep Turkey Taco Black Bean Salads
- Meal Prep Chopped Thai Salad with Easy Peanut Dressing
- Meal Prep Asian Style Chicken with Veggies
Meal Prep Ground Turkey Snap Pea Stir Fry Rice Bowls – A delicious recipe for veggie filled stir fry, super easy to meal prep for lunch!
For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon Sambal Oelek (chili garlic sauce)
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 1/4 cup water
For the stir-fry:
- 2 tablespoons avocado oil (or EVOO)
- 16 ounces lean ground turkey meat
- 2 teaspoons fresh ginger
- 1 tablespoon minced garlic (2 or 3 cloves)
- 1/2 teaspoon salt
- 1/2 sweet onion, cut into strips lengthwise
- 2 cups sugar snap peas
- 1 large carrot, julienned
- 1/3 cup spicy kimchi, roughly chopped
For your grain:
- 4 servings carbohydrate of your choice; I like to use 1 1/2 cups dry brown rice
- 1 14.5-ounce can chicken broth + water = 3 cups liquid total
Get your grain going:
- I use a rice cooker to make my rice – but you should use your favorite method or follow the package directions. You can also use a rice cooker to cook quinoa instead of rice.
Prep the sauce:
- In a mason jar, add all sauce ingredients and shake until combined. You can also use a bowl/whisk but this way is faster and cleaner!
Make the stir-fry:
- Heat oil in a wok or deep skillet over medium-high heat. When hot, add turkey meat, ginger, garlic and salt. Use a wooden spoon to break up the meat, stirring frequently. Cook until the meat is cooked through and just beginning to brown, about 10 minutes. Drain excess liquid if there is more than a small amount in the bottom of the pan.
- Add onion, snap peas and carrot. Stir briefly to incorporate. Give the sauce jar a couple shakes and then pour the liquid into the wok. Stir until all meat and veggies are coated in the sauce. Continue cooking over medium high heat, stirring occasionally, until the veggies start to soften, about 5 minutes.
- Reduce heat to low. Add kimchi to the pan and stir. Let the stir fry simmer until the sauce is almost completely reduced, about 5-6 more minutes. The onions should be translucent and the veggies should be completely cooked through and softened.
- Serve immediately with rice, or portion into 4 equal containers. I like to use these 4-cup Pyrex bowls. Store in the fridge for up to 4 days.
Inspired by the sugar snap peas in my garden. Adapted from Spicy Thai Ground Turkey from Epicurious.
- Serving Size: 1 bowl
- Calories: 514
- Sugar: 10g
- Fat: 9.7g
- Carbohydrates: 73.8g
- Protein: 29.3g
To make this recipe, I used:
Thank you so much for checking out the Meal Prep Ground Turkey Snap Pea Stir Fry Rice Bowls (and making it to the bottom)! Be sure to use #projectmealplan on social media if you make this recipe! And follow me on Pinterest for meal inspiration every day.