Ground Turkey Stir-Fry

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  Ground Turkey, 99% Lean(454g)
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  Cauliflower Rice, Frozen(180g)
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  Mushrooms, Shiitake(180g)
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  Garlic
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  Cabbage, Green(240g)
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  Ginger, Fresh Root(10g)
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  Coconut aminos(180g)
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  Sesame Oil, Toasted(10g)
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  Chili Paste, Sambal Oelek(10g)
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  Green Onion (Scallion)
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  Cilantro, Fresh(60g)
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  Basil, Fresh(60g)
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  Rice, White, Long-Grain
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  Lettuce, Romaine
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  Cucumber
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  Mint, Fresh
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  Soy Sauce, Low Sodium

Instructions

1. 1Cook the white rice according to package directions; set aside.
2. 2Mince the garlic and ginger, slice the mushrooms, chop the cabbage, slice the green onions, and chop the cilantro and basil; set all prepped ingredients within arm's reach of your stovetop.
3. 3Heat a large non-stick skillet over medium-high heat, add the ground turkey, and cook 5–7 minutes, breaking it apart with a spoon, until no longer pink and lightly browned.
4. 4Add the mushrooms and cauliflower rice to the skillet; cook 3–4 minutes over medium-high heat, stirring often, until the mushrooms soften and the cauliflower rice begins to turn translucent.
5. 5Stir in the garlic, ginger, and cabbage; cook 2–3 minutes over medium-high heat, stirring constantly, until the garlic is fragrant and the cabbage begins to soften.
6. 6In a small bowl, whisk together the coconut aminos, sesame oil, sambal oelek, and low-sodium soy sauce; pour the sauce over the turkey mixture and stir to coat evenly. Cook 1–2 minutes over medium heat until the sauce coats the ingredients, then remove from heat and stir in the cilantro, basil, and green onions.
7. 7Divide the stir-fry evenly into 4 airtight containers while hot, then divide the cooked rice evenly into 4 separate containers.
8. 8Store with sliced cucumber, romaine lettuce, and fresh mint on the side; serve cold or reheated with extra soy sauce as desired.