Cook Rice: Add jasmine rice to a small pot and rinse under cool water, disturbing the rice with your fingers to help rinse off excess starch. Drain water, keeping the rice in the pot. Add the coconut oil, a pinch of salt and 1 1/4 cups (2 1/2 cups for 4 servings) of water to the rice. Bring to a simmer, then reduce heat to medium low until all water has been absorbed. Set aside and cover over the pot.
Cook Turkey: Heat a large skillet over medium high with a drizzle of oil. Add the ground turkey, and break apart with a spoon. Saute for 4-5 minutes until no longer pink.
Pickle Onions: Add red onion and rice vinegar to a small bowl. Stir together well and set aside.
Prepare Vegetables: Wash cilantro, thai basil, green onion, and mint. Pick basil and mint leaves and roughly chop. Mince cilantro. Thinly slice the green onion. Slice lime into wedges.
Finish Turkey: Add ginger and garlic to the turkey and saute for about a minute, until fragrant. Add the brown sugar, soy sauce, fish sauce, half of the green onion, and sambal oeleck to taste. Saute for 4-5 minutes longer, or until meat is golden and caramelized.
Serve: Divide rice between serving bowls. Top with seasoned turkey, lots of fresh herbs, remaining green onion, lime wedges and pickled onions. Enjoy!
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