Turkey Teriyaki Rice Bowls

 Ground Turkey

1 tablespoon vegetable oil

1/2  diced onion

2 tablespoons minced garlic

2 pounds Ground Turkey

1 cup chopped purple cabbage

2 large carrots peeled and grated (or use bagged shredded carrot, approx 1 cup)

1 small can baby corn

1 zucchini; diced

1 red bell pepper; chopped 

2 green onions diced, for garnish

4 cups cooked white or brown rice divided

Mr. Yoshidas Teriyaki sauce (use as much as you like...) 

INSTRUCTIONS

 

Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.

Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.

Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

Spoon meat over rice or noodles. Garnish with green onions and serve immediately