Directions

1Combine the ground turkey, cayenne pepper, chili powder, and coconut amino in a large bowl. Set aside.

2Bring a large pot of water to a gentle boil. Working one at a time, cook the vegetables. Add the cabbage to the boiling water for 30 seconds, then remove and rinse with cool water. Set aside. Once the water is brought to a gentle boil again repeat for the spinach and bean sprouts. Keep the vegetables in separate bowls.

3While the vegetables are cooling. In a small bowl combine the garlic, sesame oil, and sesame seeds. Add the sesame mixture to the cooked vegetables, using your hands to incorporate.

4Cook the mushrooms. In a pan over medium heat, add a touch of sesame oil until warm. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are fully cooked and soft.

5Next, heat a large pan over medium high heat and cook the seasoned turkey until fully cooked. Stir continuously to break apart the ground turkey into smaller pieces.

6Cook the Jasmine rice according to the packet instructions.

7Finally, heat 1-2 tsp of neutral oil in a small frying pan. Add the eggs one at a time and cook, sunny-side up until firm, but with a runny yolk.

8To serve, layer the Jasmine rice, cooled vegetables, mushrooms, meat and fried egg in a large bowl. Serve with chili garlic sauce or as is.