Cook the rice: Start your rice according to package directions. Keep it warm and fluffy. Leftover rice works great if you reheat it with a splash of water.

Make the teriyaki sauce: In a bowl, whisk soy sauce, mirin, brown sugar, 1/3 cup water, sesame oil, garlic, and ginger. In a separate small cup, mix cornstarch with 2 tablespoons water to make a slurry. Set both aside.

Prep the veggies: Slice the bell pepper and green onions, and cut broccoli into bite-size florets. Julienne the carrot. Keep everything within reach.

Brown the turkey: Heat neutral oil in a large skillet over medium-high heat. Add ground turkey, breaking it up with a spatula. Cook until no longer pink and lightly browned at the edges, about 5–7 minutes. Season with a pinch of salt and pepper.

Stir-fry the vegetables: Push turkey to one side of the pan. Add broccoli and bell pepper to the other side. Stir-fry 2–3 minutes until crisp-tender. If the pan is dry, add a splash of water to steam the broccoli.

Add the sauce: Pour the teriyaki mixture over the turkey and veggies. Stir to coat everything evenly. Let it simmer for 1–2 minutes.

Thicken: Give the cornstarch slurry a quick stir and pour it in. Simmer another 1–2 minutes, stirring, until the sauce turns glossy and clings to the turkey. Taste and adjust sweetness or salt as needed.

Assemble: Spoon warm rice into bowls. Top with teriyaki turkey and vegetables. Finish with green onions, sesame seeds, and a drizzle of sriracha if you like heat.