Asian jasmine rice bowl with coconut-lime glazed turkey, sautéed green beans, and quick pickled carrot

Instructions

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   1. Place the jasmine rice in a strainer and rinse under cold water until the water runs almost clear. Add it to a saucepan with 420 ml (1 3/4 cup) water and 1 g (1/4 tsp) salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

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   2. While the rice cooks, combine the carrot, rice vinegar, brown sugar, and 1 g (1/4 tsp) salt in a bowl. Mix well and let sit for 15 to 20 minutes to make a quick pickle.

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   3. In another bowl, whisk together the coconut milk, 45 ml (3 tbsp) soy sauce, lime juice, lime zest, ginger, garlic, cornstarch, and black pepper until smooth.

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   4. Heat a large skillet or wok over medium-high heat for 1 to 2 minutes. Add 15 ml (1 tbsp) vegetable oil and, once hot, add the turkey strips. Stir-fry for 5 to 7 minutes until the turkey is fully cooked and reaches a safe internal temperature of 74°C/165°F.

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   5. Pour the coconut-lime mixture over the turkey and cook for 2 to 4 minutes, stirring, until the sauce thickens and coats the meat with a glaze. Transfer the glazed turkey to a plate and keep warm.

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   6. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil and the sesame oil. Add the green beans and stir-fry for 4 to 5 minutes until tender but still crisp. Add 2 g (1/4 tsp) salt and cook 30 seconds more.

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   7. To serve, divide the jasmine rice among 4 bowls. Top with the glazed turkey, sautéed green beans, and drained pickled carrot. Finish with scallion, fresh cilantro, and toasted sesame seeds.

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   8. If you prefer a hotter finish, you can assemble the bowls and warm them briefly in a preheated oven at 180°C/350°F for 3 to 4 minutes before adding the cilantro and sesame.