Easy weeknight dinner: turkey and avocado donburi

Ingredients

• 2 cups genmai (Japanese brown rice)
• 1 lb lean ground turkey
• 3 cloves garlic, finely minced
• 1 medium red bell pepper, diced into 1/4" cubes to yield about 1 cup
• 1 stalk green onion/scallions
• 1 cup frozen peas
• 1 avocado, peeled, pitted and cubed into 1/4" cubes
• 1 small jar tobiko (from any Japanese grocery store)
• For the sauce
• 2 tbsp sweet bean sauce *
• 2 tbsp mirin *
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp sweet soy sauce
• Ground black pepper

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Preparation

• Cook the rice according to directions for your rice cooker or the directions on the packet. 2 cups of dry genmai should yield about 4 cups cooked.
• In a wok or saute pan, heat up a generous amount of vegetable or extra light olive oil. Fry the ground turkey for about 4 minutes until the pink parts start to turn white. Make sure you break up the ground meat properly with a heavy wooden spatula. Add in the garlic fry until the turkey is almost cooked through. Add in all the ingredients for the sauce and mix to combine. Toss in the diced red pepper, peas and scallions. Fry for another 2 minutes and turn the heat off.
• To serve, arrange on cup of rice in a bowl, top with turkey mixture, avocado cubes and a teaspoon of tobiko.