In a large nonstick pan over high heat, cook sesame oil and garlic for 30 seconds.

Add the ground turkey and sprinkle with salt. Break up the turkey as it cooks for 5 minutes.

When there is only a little bit of pink showing, add fresh ginger, brown sugar, soy sauce, rice vinegar, and chili paste. Continue cooking, stirring and breaking up the turkey for another 4-5 minutes.

Turn off the heat.

Cook rice according to package instructions and set aside.

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

If making the sauce to serve over the finished dish, stir the sauce 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.