# What You'll Need:
→ Protein & Eggs
01 - 1 lb ground turkey
02 - 4 large eggs
→ Vegetables & Aromatics
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 inch piece ginger, minced
06 - 1 medium carrot, julienned or diced
07 - 1 cup baby spinach
→ Sauce
08 - 2 tbsp gochujang (Korean red chili paste)
09 - 1.5 tbsp soy sauce
10 - 1 tbsp honey or brown sugar
11 - 1 tbsp rice vinegar
12 - 1 tbsp sesame oil
13 - 1/3 cup chicken or vegetable broth
14 - 2 tbsp heavy cream or coconut cream (optional)
→ Rice
15 - 3 cups cooked short-grain rice, preferably day-old
→ Garnish
16 - 2 tbsp sliced scallions
17 - 1 tsp toasted sesame seeds
18 - Kimchi, optional for serving
# Method:
01 - Bring water to a gentle boil in a small saucepan. Carefully add eggs and simmer for 7 minutes for jammy yolks. Transfer eggs to an ice bath, then peel and set aside.
02 - Heat sesame oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and minced ginger. Sauté until softened, approximately 3 minutes.
03 - Add ground turkey to the skillet and cook, breaking up with a spatula, until browned and cooked through, 5 to 6 minutes. Drain excess fat if needed.
04 - Stir in julienned or diced carrot and cook for 2 minutes until slightly softened.
05 - Lower heat to medium. Add gochujang, soy sauce, honey, rice vinegar, and broth. Stir to coat turkey evenly and bring to a simmer.
06 - Add heavy cream or coconut cream if using, and baby spinach. Cook until spinach wilts, approximately 1 minute.
07 - Fold in cooked rice, mixing thoroughly until rice is heated through and well combined with the sauce.
08 - Taste and adjust seasoning as needed.
09 - Slice jammy eggs in half. Divide rice skillet among bowls and top each with a halved egg, scallions, sesame seeds, and kimchi if desired.
