Savoury Turkey Bowls

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Trim snow peas.
• Thinly slice green onion.
• Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
• Remove from heat, then season veggies with salt and pepper, to taste.
• Transfer to a plate, then cover to keep warm.

• Heat the same pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat.
• Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min.
• Season with pepper, to taste.

• Fluff rice with a fork, then stir in half the green onions.
• Divide ginger-garlic rice between bowls. Top with veggies, turkey and fried eggs, if using.
• Top with spicy mayo and remaining green onions.

• If desired, while turkey cooks, heat a medium non-stick pan over medium-low heat.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
• Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**