CS Quinoa Fried Rice

Make stir-fry sauce - Chop garlic. Combine garlic, soy sauce, sesame oil, and vinegar. (Can be done up to 5 days ahead)

Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice (portion for Sriracha mayo). Taste and add more Sriracha if you’d like it spicier. (Can be done up to 3 days ahead)

Cilantro / Basil (if using) - Prep as directed.

Peas and carrots - Defrost frozen vegetables in the microwave.

Heat a wok with first part of cooking oil over medium-high heat. Add turkey, ground coriander, and a pinch of salt and saute until turkey is nearly cooked through, 3 to 4 minutes.

Add peas, carrots, and spinach to turkey and continue to saute until spinach is wilted, ~2 minutes.

Stir in quinoa and stir-fry sauce and saute for 1 minute more. Set quinoa aside, covered.

Heat a nonstick pan over medium-high heat. Add second part of cooking oil and then crack eggs into heated oil. Cook eggs on one side until whites are set and yolks are still a bit runny, 4 to 6 minutes. (If you’d like the eggs more cooked, flip and cook on the other side.)

Stir lime juice (portion for quinoa), cilantro, and basil into quinoa. Season with some salt and pepper.

Divide quinoa between serving plates / bowls. Top each serving with a fried egg. Serve with Sriracha mayo. Enjoy!