In a 4 quart sauce pot bring the 2 cups of water to a boil. Season with salt. Add in the rice and reduce to a simmer. Cook, covered, for 25 minutes then remove the lid and cook uncovered for 5. Make sure all of the water is absorbed.
While the rice cooks bring a medium sized skillet up to heat. Drizzle in a little vegetable oil and add in the shallot. Cook until softened. Next add in the ground turkey and break into small pieces. Cook until browned.
Add in the garlic followed by the ginger. Cook for 2-3 minutes or until fragrant. Add in the soy sauce and taste for seasoning. Remove from heat and add in the chopped mint.
To assemble place some cooked rice in the bottom of a bowl. Top with the ground turkey followed by some cucumber, green onions and bean sprouts. Garnish with a few sliced red chiles and torn seaweed. Serve warm.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade