Bart's Recipes
Cut the turkey fillet into cubes of approximately two centimetres. Season the meat with salt and freshly ground black pepper. Make sure the fresh ginger is grated and chop the garlic clove very finely.
Heat the coconut oil in a wok or large frying pan over medium-high heat. Add the turkey cubes and spread them in a single layer over the bottom. Cook the meat for five to seven minutes, stirring regularly, until golden brown on all sides and completely cooked through.
Lower the heat and add the grated ginger and finely chopped garlic to the pan. Cook this for one minute, stirring, to prevent burning. Then add the cauliflower rice and increase the heat slightly. Stir-fry the mixture for another four minutes until the cauliflower rice is just tender and well combined with the other ingredients.
Taste the dish and season additionally with salt and freshly ground black pepper if needed. Serve the meal on the plates and serve immediately.
