Turkey and Vegetable Stir-fry

Cook the rice

Cook the rice according to package instructions, or combine with a 2:1 ratio of water, bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until all the water is absorbed. Remove from heat and leave covered to keep warm while you prepare the stir-fry.

Sear the turkey

Heat 1 tbsp of olive oil in a wok or large frying pan over high heat until shimmering. Season the turkey slices with a pinch of salt, then add to the pan in a single layer — work in batches if needed to avoid crowding. Stir-fry for 3–4 minutes until golden and just cooked through, then transfer to a plate and set aside.

Stir-fry the vegetables

Add the remaining 1 tbsp of oil to the pan, still over high heat. Add the grated ginger and stir for 30 seconds until fragrant, then add the carrot, broccoli, and bell pepper. Stir-fry for 4–5 minutes until the vegetables are tender-crisp and lightly charred at the edges. If the broccoli needs a little more time, add a splash of water and cover the pan for 1 minute.

Bring it together and serve

Return the turkey to the pan, pour in the soy sauce, and toss everything together over high heat for 1–2 minutes until the sauce coats the turkey and vegetables evenly. Taste and adjust seasoning if needed. Serve immediately over the warm rice.