# What You Need:
→ Meat & Protein
01 - 1 pound ground turkey
02 - 2 eggs, optional for topping
→ Vegetables & Fruit
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 cup fresh pineapple chunks
08 - 2 scallions, thinly sliced
→ Pantry
09 - 2 cups cooked white rice, preferably day-old
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons soy sauce
12 - 2 tablespoons rice vinegar
13 - 2 tablespoons ketchup
14 - 1 tablespoon gochujang
15 - 1 tablespoon brown sugar
16 - 1 teaspoon sesame oil
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon salt
19 - 1 tablespoon toasted sesame seeds
# Steps:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart with a spatula, until no longer pink, approximately 5 to 6 minutes. Season with salt and black pepper. Transfer to a plate and set aside.
02 - Add remaining oil to the same skillet. Sauté chopped onion and minced garlic until fragrant and translucent, about 2 minutes.
03 - Add diced red and green bell peppers to the skillet and cook for 3 to 4 minutes until just tender.
04 - Return the cooked turkey to the skillet. Add pineapple chunks and stir to combine all ingredients.
05 - In a small bowl, whisk together soy sauce, rice vinegar, ketchup, gochujang, brown sugar, and sesame oil. Pour the sauce into the skillet and toss all ingredients to coat evenly.
06 - Add cooked rice to the skillet, breaking up any clumps, and mix thoroughly. Stir-fry for 3 to 4 minutes until rice heats through and absorbs the sauce flavors.
07 - Taste the mixture and adjust salt, pepper, or gochujang as needed to achieve desired flavor balance.
08 - In a separate nonstick pan, fry eggs sunny-side up and serve one egg over each portion.
09 - Transfer to serving bowls or plates. Garnish with sliced scallions and toasted sesame seeds before serving.
