Rinse jasmine rice under cold water in a fine mesh sieve. Add to a small pot with 1 ¼ cups (2 ½ cups for 4 servings) of salted water and coconut oil. Bring to a boil over high heat. Reduce heat, cover with a lid and cook for 13-15 minutes or until grains are tender.
Add red onion and rice vinegar to a small bowl. Stir together well and set aside.
Wash cilantro, Thai basil, green onions, mint and lime. Pick basil and mint leaves and roughly chop. Pick and finely chop cilantro leaves. Thinly slice the green onion. Slice lime into wedges.
Heat a large skillet over medium high. Drain ground turkey. Add 1 tbsp. (2 tbsp. for 4 servings) oil to the skillet. Add turkey and cook for 4-5 minutes, breaking apart with a wooden spoon until 165°F and no longer pink.
Add ginger and garlic to the turkey and saute for 1 minute or until fragrant. Add brown sugar, soy sauce, fish sauce, half of the green onion, and sambal oelek to taste. Saute for 4-5 minutes longer, or until meat is golden and caramelized.
Divide rice between serving bowls. Top with seasoned turkey, lots of fresh herbs, remaining green onion, lime wedges and pickled onions. Enjoy!