Süß-sauer Puten Reis Pfanne

Bring a burst of flavor to your kitchen with this Sweet-and-Sour Turkey Rice Skillet. This vibrant, one-pan meal combines Korean-spiced ground turkey with juicy pineapple and crisp bell peppers for a satisfying fusion dish that is ready in under an hour. It is a perfect way to transform simple ingredients into a meal that feels both gourmet and comforting.

Merken

The secret to this dish lies in the balance of the gochujang chili paste and rice vinegar, creating a deep complexity that pairs beautifully with the natural sweetness of the pineapple. Whether you are looking for a new family favorite or a reliable meal prep option, this skillet delivers on every front.

Ingredients

• Protein & Eggs: 1 lb (450 g) ground turkey
• Vegetables & Fruit: 1 medium yellow onion, diced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 3 garlic cloves, minced; 1 cup (150 g) pineapple chunks (fresh or canned, drained); 2 green onions, sliced (for garnish)
• Rice & Pantry: 2 cups cooked jasmine or long-grain rice (day-old preferred); 2 tbsp vegetable oil; 2 tbsp soy sauce (low sodium preferred); 1 tbsp gochujang (Korean chili paste); 2 tbsp rice vinegar; 2 tbsp brown sugar; 1 tbsp tomato ketchup; 1 tsp sesame oil
• Optional: 1 tsp toasted sesame seeds (for garnish)

Instructions

Step 1

In a large skillet or wok, heat vegetable oil over medium-high heat. Add ground turkey and cook, breaking it up, until browned and cooked through, about 5–6 minutes.

Step 2

Add diced onion, red and green bell peppers, and garlic. Sauté for 4–5 minutes until vegetables are just tender.

Step 3

Stir in the pineapple chunks and cook for 1–2 minutes.

Step 4

In a small bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar, ketchup, and sesame oil. Pour the sauce into the skillet and mix well to coat all ingredients.

Step 5

Fold in the cooked rice, breaking up any clumps, and stir-fry everything together for 2–3 minutes, allowing the flavors to combine and the rice to heat through.

Step 6

Taste and adjust seasoning if needed.

Step 7

Remove from heat. Garnish with sliced green onions and sesame seeds, if using. Serve hot.

Zusatztipps für die Zubereitung

For the best results, use leftover rice. Day-old jasmine or long-grain rice is drier and firmer, which allows it to stay fluffy and non-sticky when tossed in the skillet with the sauce and meat.

Varianten und Anpassungen

This recipe is highly versatile; you can substitute the ground turkey with ground chicken or pork if desired. If you prefer a spicier kick, feel free to add more gochujang or a pinch of red pepper flakes to the sauce mixture.

Serviervorschläge

Garnish your skillet generously with green onions and toasted sesame seeds for a professional touch. This meal pairs exceptionally well with a crisp Riesling or a cold lager to balance the sweet and spicy notes.

Merken

With its vibrant colors and bold flavors, this Sweet-and-Sour Turkey Rice Skillet is sure to become a staple in your rotation. It is a simple, delicious, and efficient way to enjoy a restaurant-quality meal at home.

Antworten auf Rezeptfragen

→ Kann ich die Soße schärfer machen?

Ja, erhöhen Sie einfach die Menge an Gochujang oder fügen Sie eine Prise Chiliflocken hinzu, um mehr Schärfe zu erhalten.

→ Warum sollte ich übrig gebliebenen Reis verwenden?

Über Nacht gekühlter Reis ist trockener und körniger, wodurch er in der Pfanne nicht klebt und die Aromen besser aufnimmt.

→ Welche Alternativen zu Putenhack funktionieren?

Sie können Putenhack durch Hähnchen- oder Schweinehack ersetzen, je nach Vorliebe und Verfügbarkeit.

→ Ist das Gericht glutenfrei?

Verwenden Sie glutenfreie Sojasauce und achten Sie auf ein glutenfreies Gochujang, um das Gericht komplett glutenfrei zu machen.

→ Wie bewahre ich Reste auf?

Lagern Sie die Reste in einem luftdichten Behälter im Kühlschrank für bis zu 3 Tage. Erhitzen Sie sie in der Pfanne oder Mikrowelle, bevor Sie servieren.