Keto Bibimbap Bowl with Ground Turkey

Ingredients

• about 450 g Ground turkey
• 4 cups Cauliflower rice
• 2 cups Spinach
• 1 medium Carrot (julienned)
• 1 cup Bean sprouts
• 1/2 medium Cucumber (julienned)
• 4 large Eggs
• 3 tablespoons Soy sauce (tamari for gluten-free)
• 2 tablespoons Sesame oil
• 2 cloves Garlic
• 1 tablespoon Gochujang (Korean chili paste)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Mince the 2 cloves garlic. Heat a large 30.48 cm skillet over medium-high heat (190.6°C/190°C). Add the about 450 g ground turkey to the hot skillet and cook, breaking it apart with a spoon, for 8-10 minutes until it is fully browned and cooked through, reaching an internal temperature of 74°C. Drain any excess fat. Stir in the minced 2 cloves garlic, 3 tablespoons tamari, and 1 tablespoon of the 2 tablespoons sesame oil. Cook for an additional 1-2 minutes until fragrant. Transfer the cooked turkey mixture to a bowl and set aside.
2. 2Using the same skillet over medium heat (162.8°C/160°C), add the remaining 1 tablespoon sesame oil. Add the 1 medium julienned carrot and sauté for 3-5 minutes until slightly tender-crisp. Transfer the carrots to a separate bowl. Then, add the 1 cup bean sprouts to the skillet and sauté for 2-3 minutes until slightly softened. Transfer the bean sprouts to another separate bowl.
3. 3Add the 2 cups spinach to the same skillet over medium heat (162.8°C/160°C). Sauté for 1-2 minutes until wilted. Transfer the spinach to a separate bowl.
4. 4Wipe the skillet clean if needed. Heat the skillet over medium-low heat (135°C/135°C). Crack the 4 large eggs into the skillet, ensuring they do not touch. Fry sunny-side up for 3-4 minutes, until the whites are set and the yolks are still runny. Carefully remove the eggs from the skillet.
5. 5Divide the 4 cups cauliflower rice evenly among four serving bowls. Top each bowl with a portion of the cooked ground turkey, the sautéed 1 medium julienned carrot, the sautéed 1 cup bean sprouts, the sautéed 2 cups spinach, and the 1/2 medium julienned cucumber. Place one fried egg on top of each bowl and drizzle with the 1 tablespoon gochujang.

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