2 cupscooked white rice(I use 5 minute instant white rice)
Asian pickled vegetablesor you could use finely chopped, raw vegetables: carrots, cucumbers, jalapenos)
Cilantroabout a handful, chopped for topping
Optional: sauce to serve over the finished dish:
1/4cupSoy Sauceor Tamari if gluten free
In a large nonstick pan over high heat cook sesame oil and garlic cloves for 30 seconds, then add in the ground turkey and sprinkle with salt. Break up the turkey as it cooks for 5 minutes, then when there's only a little bit of pink showing still, add in the fresh ginger, brown sugar, soy sauce, rice vinegar, and chili paste and continue cooking, stirring and breaking up the turkey as it cooks, for another 4-5 minutes. Then turn off the heat.
Cook rice according to package instructions and set aside.
Chop cilantro and get your vegetables ready (drain the liquid from the pickled vegetables or chop the raw vegetables.)
If making the sauce to go over the finished dish, stir the ingredients together and set aside.
To assemble: divide rice between 4 bowls, top each bowl with 1/4 of the turkey, add pickled veggies and top with a pinch of cilantro and enjoy
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.