# What You’ll Use:
→ 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 tablespoons gochujang
09 - 1.5 tablespoons soy sauce
10 - 1 tablespoon honey or brown sugar
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 1/3 cup chicken or vegetable broth
14 - 2 tablespoons heavy cream or coconut cream, optional
→ Rice
15 - 3 cups cooked short-grain rice, preferably day-old
→ Garnish
16 - 2 tablespoons sliced scallions
17 - 1 teaspoon toasted sesame seeds
18 - Kimchi, optional for serving
# How-To:
01 - Bring water to a gentle boil in a saucepan. Carefully add eggs and simmer for 7 minutes to achieve jammy yolks. Transfer eggs to an ice bath, peel, and set aside.
02 - Heat sesame oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and ginger; sauté until softened, approximately 3 minutes.
03 - Add ground turkey to the skillet, breaking it up with a spatula as it cooks until browned and cooked through, 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in diced carrot and cook for 2 minutes.
05 - Lower heat to medium. Add gochujang, soy sauce, honey, rice vinegar, and broth. Stir to coat turkey evenly and bring mixture to a simmer.
06 - Add heavy 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. Serve rice skillet in bowls, top each with a halved egg, sliced scallions, sesame seeds, and kimchi if desired.
