Name: Sriracha egg and rice bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 4 oz 99% lean ground turkey; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 tbsp sriracha; 2 oz fresh spinach; 2 large eggs; 1/4 tsp salt; 1 green onion, thinly sliced; 1 clove garlic, minced; 1 tsp lime juice

Instructions

Prep 15 min · Cook 10 min

Combine the rice, water, and a pinch of the salt in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the rice simmers, bring a saucepan of water to a boil. Gently lower the eggs into the water and simmer for 7 minutes. Immediately transfer the eggs to a bowl of ice water for 3 minutes. Peel the eggs and set aside. Done when the whites are set and the yolks are still soft.
Heat the oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5 minutes. Add the garlic and cook for 1 minute more until fragrant. Done when opaque in the center, 165°F.
Stir the soy sauce, sriracha, and spinach into the turkey. Cook for 2 minutes until the spinach has wilted and the turkey is well coated. If the pan looks dry, add a splash of water. Taste and add the remaining salt if needed.
Fluff the rice and place it in a bowl. Top with the turkey and spinach mixture. Slice the eggs in half and place them on top. Drizzle with lime juice and garnish with green onions.

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Instructions

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