Turkey Soboro Don (Japanese Three-Color Rice Bowl)

Lean ground turkey and scrambled eggs deliver high protein while keeping fats balanced in this authentic Japanese three-color rice bowl.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.3 lbs (600 g) ground turkey · 888 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 3/4 cup (120 g) frozen or fresh green peas · 97 kcal in the whole recipe
• 1 cup (200 g) uncooked white rice · 720 kcal in the whole recipe
• 3 tbsp (48 g) low-sodium soy sauce · 27 kcal in the whole recipe
• 1 tbsp (12 g) sugar · 46 kcal in the whole recipe
• 1 tbsp minced fresh ginger (10 g) · 8 kcal in the whole recipe
• 1/2 tbsp (7 g) sesame oil · 62 kcal in the whole recipe
• 1 tbsp (15 g) white vinegar · 3 kcal in the whole recipe

Method

1. Rinse the rice until the water runs clear, then cook with water in a rice cooker or pot according to package instructions and keep warm.

   

2. In a non-stick skillet over medium heat, combine ground turkey, soy sauce, sugar, minced ginger, and vinegar; stir constantly with chopsticks or a whisk to break the meat into fine crumbles until cooked through, about 6-8 minutes.

   

3. In a separate non-stick pan over low heat, heat half of the sesame oil, pour in the beaten eggs, and whisk rapidly to create fine egg crumbles for 3-4 minutes.

   

4. Blanch the green peas in boiling water for 2 minutes, drain thoroughly, and toss in a warm pan with the remaining sesame oil.

   

5. Divide the cooked warm rice into 4 bowls, then neatly arrange equal portions of ginger-soy turkey, crumbled egg, and green peas side-by-side on top.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.