Preheat oven to 400°F.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Peel and mince garlic.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

In a large bowl, combine the minced garlic, ground turkey, eggs, bread crumbs, soy sauce, chili-garlic sauce, onion powder, and salt.

Coat a glass baking dish with a thin layer of olive oil. Using a tablespoon measure, form the turkey mixture into rounded meatballs and place in the glass dish. Place the dish in the oven and bake for 18 minutes.

Peel and grate the ginger.

Place a medium saucepan over medium heat. Add ginger, soy sauce, vinegar, cornstarch, sugar, sesame oil, chili-garlic sauce, and water. Whisk until well combined. Continue to cook, whisking occasionally, until sauce becomes thick enough to coat a spoon, 3-4 minutes. Once done, remove from heat and set aside.

Separate broccoli into bite-sized florets and cut stems into smaller pieces.

Trim the ends and peel the carrots; discard the trimmings and coarsely grate or julienne.

Heat sesame oil in a large pot over medium heat. Add the broccoli, carrots and snap peas. Stir fry until soft, 4-5 minutes.

Push ingredients to the sides of the pot and crack eggs into the middle. Let sit for a few seconds and then scramble. Add the cooked rice to the pot and the soy sauce and stir to combine everything together.

When the meatballs are done baking, remove from the oven and toss with the sauce in a large bowl.

Divide the rice and veggies between bowls and top with the meatballs with sauce. Sprinkle with sesame seeds. Enjoy!