Leftover Turkey Bibimbap Buddha Bowl
This leftover turkey recipe is inspired by Korean Bibimbap (BEE-beem-bop), a classic and delicious dish featuring steamed rice and colorful veggies.
Ingredients
- Gochujang Drizzle
- leftover Thanksgiving turkey
- 2 cups white rice cooked
- 3 packed cups fresh spinach
- 4 large eggs fried
- fresh veggies, sliced thinly like cucumber, radish, or carrots
- crunchy topping like fried shallots or peanuts
Instructions
- In a medium bowl, whisk the Gochujang Drizzle. Add in the leftover turkey to the bowl and let marinate on counter while you continue with recipe.
- Put pan over medium-high heat. When hot, drizzle in just a little cooking oil. Add in the spinach and stir fry, tossing frequently, for 2 minutes, until spinach is wilted. Remove spinach to plate and set aside.
- Wipe pan clean. Return same pan to medium heat. When hot, swirl in cooking oil. Crack in the eggs and cook without stirring for 3 minutes or until the egg whites are set on the edges. Cover pan, reduce heat to medium-low and cook for an additional 1-2 minutes until the egg whites are cooked through and the yolks still runny. Remove from pan to a plate, and set aside.
- Evenly divide the rice, turkey, spinach and veggies between four bowls. Top each bowl with a fried egg.
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