Garlic-Ginger Ground Turkey Stir-Fry

Rinse 95 g jasmine rice under cold running water. In a small pot, combine the rinsed rice with 150 ml water and a pinch of salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer for 12 minutes. Remove from heat and let steam, covered, for 3 minutes.

While the rice cooks, wash and thinly shred 250 g green cabbage.

Heat 15 ml vegetable oil in a large skillet over medium-high heat. Add 8 g garlic powder and 6 g ground ginger, stirring constantly for 30 seconds to bloom the spices in the hot fat.

Add 600 g raw ground turkey to the skillet. Use a wooden spoon to break the turkey apart and pan-sear it for 5 to 6 minutes until browned and fully cooked through.

Stir 250 g shredded green cabbage and 30 ml soy sauce into the skillet with the turkey. Cook for 3 to 4 minutes, tossing frequently, until the cabbage is tender-crisp.

Fluff the cooked jasmine rice with a fork and plate it. Top with exactly half of the turkey and cabbage mixture from the skillet to serve.

Transfer the remaining half of the turkey and cabbage mixture (about 225 g cooked turkey equivalent) to an airtight container and store in the refrigerator for your Day 4 lunch.