1 teaspoon sesame oil

2 cloves garlic, pressed

1.25 lbs lean ground turkey

1/2 teaspoon salt

1 teaspoon fresh ginger, grated

2 tablespoons brown sugar (dark or light)

1/4 cup soy sauce (or Tamari if gluten-free)

1 tablespoon rice wine vinegar

1 tablespoon chili paste (gochujang)

In a large nonstick pan over high heat, cook sesame oil and garlic cloves for 30 seconds. Add ground turkey and sprinkle with salt. Break up the turkey as it cooks for 5 minutes.

When the turkey is almost cooked through, with a little pink remaining, add fresh ginger, brown sugar, soy sauce, rice vinegar, and chili paste. Continue cooking, stirring, and breaking up the turkey as it cooks, for another 4-5 minutes. Turn off the heat.

Cook rice according to package instructions and set aside.

Chop cilantro and prepare vegetables (drain liquid from pickled vegetables or chop raw vegetables).

If making the optional sauce, 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, sprinkle with cilantro, and enjoy.