A Teriyaki Turkey Rice Bowl is an Asian-inspired rice recipe that is full of flavor! Ground turkey, brown rice, carrots, broccoli, and peas are drizzled with sweet and savory teriyaki sauce. This is a large-batch recipe that will not only feed everyone at dinner but also leave lunch leftovers for the week!
Teriyaki Turkey Rice Bowls are a quick, flavorful meal that comes together effortlessly, with most of the cooking happening in just one pan.
Feel free to use my homemade teriyaki sauce recipe or your favorite bottled version—just like I did for these teriyaki beef bowls. While I love freshly made rice, microwaveable rice is a great time-saver and works just as well!
You'll find many of the same Asian-inspired flavors in my Ground Pork Fried Rice and Teriyaki Shrimp Bowl recipe.
Jump to:
- Why you'll love this recipe
- Turkey and rice bowl ingredients
- Teriyaki sauce ingredients
- How to make a Teriyaki Turkey Rice Bowl
- Substitutions and variations
- What to serve with
- Time-saving tips
- How to store and reheat
- Frequently Asked Questions
- Recipes you might also like
- Teriyaki Turkey Rice Bowl
- Hungry for more?
- 💬 Comments
Why you'll love this recipe
- This is a large-batch recipe. It makes several cups of turkey, rice, and vegetables. I guarantee nobody will go hungry when you make this!
- The leftovers keep really well, which makes this perfect for meal prep. I totally recommend adding this to your lunch prep recipe rotation.
- This can be a "clean out the fridge" recipe! You can get creative with it and add red bell peppers, snow peas, cauliflower, sugar snap peas, sprouts, or zucchini.
Turkey and rice bowl ingredients
- Ground turkey: I always purchase lean ground turkey that is about 85-93% lean. Not fat-free or 98-99% fat-free lean ground turkey. Fat adds flavor and moisture to ground turkey.
- Vegetables: You'll need fresh broccoli florets, carrots, onions, and frozen peas. Chop the broccoli up into very small bite-sized pieces and shred the carrots. I don't steam these ahead of time so you need them to soften up after you've mixed them into the rice bowl.
- Brown Rice: I prefer to use freshly made brown rice. Feel free to use microwave rice, boil-in-a-bag rice, frozen rice, or any leftover brown rice you have on hand. Any type of long grain brown rice will work.
- Flavor additions: Freshly minced garlic, ground ginger, and sriracha sauce all add flavor and spice! They take otherwise flavorless ingredients and make them pop!
Teriyaki sauce ingredients
I make the teriyaki sauce from scratch in this recipe. It's actually very easy to make and only takes a few minutes!
You'll need soy sauce (full-sodium or low-sodium), rice vinegar, honey, brown sugar (light brown sugar or dark brown sugar), corn starch, ground ginger, garlic powder, and sesame seeds.
How to make a Teriyaki Turkey Rice Bowl
Step 1: Cook the brown rice according to package instructions. Cooking time will vary depending on what rice you purchased. Brown rice can take anywhere from 15-45 minutes, so you'll want to get this started ASAP!
Step 2: Sauté the diced onion and minced garlic in a large frying pan or wok over medium heat. Cook until tender and translucent.
Step 3: Add the ground turkey to the onions and the garlic. Cook until the turkey is cooked through and no longer pink.
Add the ground ginger and the sriracha sauce to the ground turkey, onions, and garlic. Mix to combine.
Step 4: Add 2-3 cups broccoli florets, shredded carrots, and frozen peas to the ground turkey. Mix to combine and cook for an additional 5 minutes, until the vegetables have softened.
Step 5: Add the brown rice to the pan. Stir until the rice is fully incorporated into the turkey and vegetables.
Step 6: In a small bowl, combine the cornstarch with warm water. Mix until the cornstarch has dissolved and the mixture has turned into a white paste.
Step 7: Add the rest of the ingredients for the teriyaki sauce into a small saucepan. Bring to a light simmer. Whisk the cornstarch and water mixture into the teriyaki sauce. Continue whisking until the sauce has thickened and slightly reduced.
Step 8: Pour the teriyaki sauce over top of the turkey, veggies, and rice, and mix until fully combined. Garnish your Teriyaki Turkey Rice Bowl with chopped green onions!
Substitutions and variations
- Ground turkey: Ground turkey can easily be substituted with ground pork, ground beef, or ground chicken. Ground pork and beef have a much higher fat content than turkey, so you'll want to drain off any fat if you make these substitutes.
- Vegetables: Cauliflower, asparagus, mushrooms, snow peas, zucchini, spinach, red or green cabbage, and bok choy are all delicious vegetable substitutions!
- Rice: If you're not a fan of rice, try using noodles instead! Using noodles would give this recipe a lo-mein vibe. You could use rice noodles or even spaghetti noodles. Make this recipe low-carb by serving it with cauliflower rice.
- Teriyaki sauce: If you don't want to make your own teriyaki sauce, I highly recommend buying Veri Veri Teriyaki or Kinder's Teriyaki Sauce.
What to serve with
One of my favorite things about this Teriyaki Turkey Rice Bowl recipe is that you don't need any side dishes! If you really want to serve some other sides, then I would make spring rolls, egg rolls, dumplings, miso soup, or a green salad with sesame ginger dressing. Steamed edamame and seaweed salad would also be delicious!
Time-saving tips
- Purchase pre-made rice instead of making your own. I have tried a variety of different ready-to-eat rice products and they are all delicious. They usually come in a pouch and are reheated in the microwave. You'll need about 3 cups of cooked rice for this recipe.
- Use a bottled teriyaki sauce instead of taking the time to make your own. Even though teriyaki sauce is incredibly easy to make, there are some nights I just want dinner to be EVEN EASIER. So on those nights, the bottled sauce comes to my rescue!
- Instead of chopping up fresh broccoli, use frozen! Most frozen broccoli is already chopped into small pieces.
How to store and reheat
- How to store: Store leftovers in a glass, airtight container in the refrigerator for 3-5 days.
- How to reheat: Reheat leftovers in the microwave for 1 minute at a time, until desired warmth is reached. Stir in between each minute.
Frequently Asked Questions
In addition to the ingredients listed in this recipe, you can add avocado, fresh ginger, cashews, peanuts, spicy mayo, green onions, sprouts, and extra soy sauce.
Ground turkey can be pretty bland on its own. I recommend adding salt, pepper, garlic powder, and any additional herbs or spices that you like. Cooking ground turkey in extra virgin olive oil or butter also helps add flavor.
Teriyaki sauce is sweet, savory, and salty.
Recipes you might also like
If you tried this Teriyaki Turkey Rice Bowl Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Teriyaki Turkey Rice Bowl
A Teriyaki Turkey Rice Bowl is an Asian-inspired rice recipe that is full of flavor! Ground turkey, brown rice, carrots, broccoli, and peas, are drizzled with sweet and savory teriyaki sauce. This is a large-batch recipe that will not only feed everyone at dinner but also leave lunch leftovers for the week!
- Prep Time: 15 minutes
- Cook Time: 30 minutes (not including the time it takes to cook the rice - rice cooking times will vary)
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: lunch, dinner
- Method: stove top cooking
- Cuisine: Asian American
- Diet: Gluten Free
Ingredients
Turkey, Rice & Veggies
- 1 cup uncooked brown rice (about 3 cups cooked)
- 2 tablespoons oil
- ½ cup onion - diced
- 1 tablespoon garlic - minced
- 1 pound ground turkey
- 1 tablespoon ground ginger
- 1 teaspoon sriracha sauce
- 1 cup shredded carrots
- 3 cups broccoli - chopped small
- 1 cup frozen peas - thawed
Teriyaki Sauce
- 1 tablespoon cornstarch
- 2 tablespoons warm water
- ½ cup soy sauce
- ½ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon sesame seeds
Instructions
- Cook the brown rice according to package instructions.
- In a large frying pan or wok, sauté the onions and garlic in the 2 tablespoons of oil for about 5 minutes. Sauté until they are soft and the onion is translucent.
- Add the ground turkey to the frying pan and cook until the turkey is cooked through and is no longer pink, about 8-10 minutes. Season the ground turkey with the 1 tablespoon of ground ginger and 1 teaspoon sriracha sauce. Carefully drain off any excess liquid that cooked out of the ground turkey if needed. Return the frying pan to the heat.
- Add the chopped broccoli, shredded carrot and thawed peas. Toss them into the turkey, onion and garlic mixture. Cook for an additional 5 minutes.
- Add the cooked brown rice to the turkey and vegetable mixture. Mix until thoroughly combined. Remove from heat and set aside.
- Make the teriyaki sauce. In a small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of warm water. Use a small whisk to stir the cornstarch and water together. Mix until the cornstarch has dissolved and the cornstarch and water has turned into a thick, white liquid.
- Add the rest of the teriyaki sauce ingredients to a small saucepan over medium heat - soy sauce, ½ cup water, rice vinegar, brown sugar, honey, garlic powder, ground ginger and sesame seeds. Using a whisk, continuously stir the teriyaki sauce until the sauce has come to a gentle simmer.
- Once simmering, slowly pour the cornstarch and water mixture into the teriyaki sauce. Continue whisking the sauce over medium heat until the sauce has thickened and slightly reduced.
- Remove the teriyaki sauce from the heat and pour the sauce over the turkey, veggie and rice mixture. Mix until combined.
- Serve the Teriyaki Turkey, Rice and Veggie bowls in 1-2 cup servings.
Notes
- To make this recipe gluten-free, make sure that the soy sauce you use is labeled as gluten-free.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Sugar: 6.5 g
- Sodium: 443.8 mg
- Fat: 8.3 g
- Carbohydrates: 29 g
- Fiber: 2.6 g
- Protein: 14.4 g
- Cholesterol: 34.8 mg
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