Ginger & Ponzu Turkey Bowls


  • 1 cup Jasmine Rice
  • 1 Lime
  • 1 Zucchini
  • 1 Carrot
  • 1 Small piece Ginger
  • 2 Cloves Garlic
  • 1/4 Cup Sweet Soy Glaze
  • 1 Tablespoon Sriracha
  • 10 Ounces Ground Turkey
  • 3 Tablespoons Ponzu Sauce
  • 2 Eggs
  • Salt & Pepper


  1. Wash and dry produce. In a small pot, combine rice, 1-1/4 cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
  2. Meanwhile, zest and quarter lime. Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half-moons. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Peel and finely chop ginger and garlic. In a small bowl combine half the sweet soy glaze with as much sriracha and lime juice as you'd like.
  3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, 3 minutes. Add carrot ribbons and toss to combine. Cook, stirring until zucchini is tender and carrot is slightly softened, 3-4 minutes more. Season with salt and pepper. Transfer veggies to a plate.
  4. Heat a drizzle of oil in same pan over medium-high heat. Add ginger and garlic; cook stirring until fragrant, 1 minute. Add turkey; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in ponzu and remaining sweet soy glaze; cook until sauce has thickened, 1 minute. Season with salt and pepper.
  5. While turkey cooks, heat 1 tablespoon oil in a medium pan over medium heat. Once hot, crack two eggs into pan and cover. Fry eggs to preference. Season with salt.
  6. Fluff rice with a fork; stir in lime zest and 1 tablespoon butter. Season with salt and pepper. Divide rice between bowls and top with turkey, veggies, and fried eggs. Drizzle with sauce and serve with any remaining lime wedges on the side.

Recipe from the kitchen of Every Plate.


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