Servings: 3–4

2 packages Miracle Noodle Ready to Eat Organic Rice, rinsed and drained
1 tablespoon avocado oil or neutral oil
3 cloves garlic, minced
1–2 Thai chilies, finely chopped (adjust to taste)
1 pound ground turkey
½ small onion, finely chopped
1 red bell pepper, diced
2 tablespoons gluten-free soy sauce or tamari
1 teaspoon fish sauce
1 teaspoon brown sugar or coconut sugar
¼ cup chicken broth or water
1 cup fresh basil leaves

1.) Heat a large skillet or wok over medium-high heat. Add the oil, then sauté the minced garlic and chopped Thai chilies for about 30 seconds until fragrant.

2.) Add the ground turkey and cook, breaking it apart, until browned and cooked through, about 5–7 minutes.

3.) Stir in the chopped onion and diced red bell pepper. Cook for 2–3 minutes until slightly softened but still vibrant.

4.) Add the soy sauce or tamari, fish sauce, and brown sugar. Stir well to coat the turkey mixture evenly.

5.) Pour in the chicken broth or water and let it simmer for 1–2 minutes to create a light sauce.

6.) Add the rinsed Miracle Noodle rice and toss everything together, cooking for another 2–3 minutes until heated through.

7.) Turn off the heat and fold in the fresh basil leaves, allowing them to wilt from the residual heat.

8.) Serve immediately, stirring to distribute the basil and sauce throughout.