Zest and quarter lime. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Peel and finely chop ginger and garlic. In a small bowl, combine half the sweet soy glaze (you’ll use the rest later) with as much Sriracha and lime juice as you’d like.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, 3 minutes. Add carrot ribbons and toss to combine. Cook, stirring, until zucchini is tender and carrot is slightly softened, 3-4 minutes more. Season with salt and pepper. Transfer veggies to a plate.

Heat a drizzle of oil in same pan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 minute. Add turkey; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in ponzu and remaining sweet soy glaze; cook until sauce has thickened, 1 minute. Season with salt and pepper.

While turkey cooks, heat 1 TBSP oil in a medium pan over medium heat. Once hot, crack eggs into pan and cover. (For 4 servings, you may want to cook eggs in batches or use a large pan.) Fry eggs to preference. Season with salt.

Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with turkey, veggies, and fried eggs. Drizzle with sauce and serve with any remaining lime wedges on the side.