Gochujang turkey bowl with brown rice and vegetables

Ingredients

For 1 serving

• Turkey breast130 g
• Gochujang1 tablespoon
• Soy sauce1 teaspoon
• Brown rice65 g
• Bean sprouts60 g
• Carrots60 g
• Spinach60 g
• Sesame oil2 teaspoons
• Garlic1 clove
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, soy, sesame,

Method

1. Rinse the brown rice and put it in a pan with twice its volume of cold water and a pinch of salt; bring to the boil, turn the heat right down, cover and cook for 35–40 minutes, until the water is absorbed and the grains are tender.
2. Meanwhile cut the turkey breast into strips, peel and chop the garlic and marinate the turkey with the gochujang, soy sauce and garlic while you prepare the vegetables.
3. Rinse the bean sprouts, peel the carrots and cut them into julienne strips, wash the spinach.
4. Heat a little sesame oil in a frying pan over high heat and stir-fry the bean sprouts and carrots separately for 2 minutes each, until just tender but crunchy, then the spinach for 1 minute, until wilted; set aside.
5. In the remaining sesame oil stir-fry the turkey for 5 minutes over high heat, until cooked through and the marinade has caramelised. Toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
6. Build the bowl with the rice in the centre, the vegetables in sections and the turkey, and finish with the sesame.