GERD Friendly Black Pepper Turkey Fried Rice with Snow Peas

Total time35 min

Prep time15 min

Cook time20 min

GERD Friendly Black Pepper Turkey Fried Rice with Snow Peas

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1 tsp freshly ground black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (~1/4 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the fried rice

2 tbsp neutral oil (such as canola oil or vegetable oil), divided
1 lb ground turkey
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, minced
6 oz snow peas, trimmed
4 cups cooked long-grain white rice, day-old and cold
3 large eggs, beaten
3 scallions, thinly sliced, white and green parts separated
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.

For serving

2 tsp sliced scallion greens, for serving (optional)
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
1 tsp sesame seeds, for serving (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper until the sugar dissolves. Set aside.
2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the ground turkey and cook, breaking it up with a spatula, for 5–6 minutes, until cooked through with no pink remaining and the internal temperature reaches 165°F (74°C). Transfer the turkey to a plate and set aside.

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