• Before starting, wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Cut broccoli into bite-sized pieces.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil to the pan, then turkey and brown sugar. Cook for 4-6 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add oyster sauce and soy sauce. Cook for 1-2 min, stirring often, until turkey is slightly sticky and saucy.
• Transfer turkey to a medium bowl and cover to keep warm.

• Reheat the same pan over medium-high.
• Add 1 tbsp (2 tbsp) oil, then broccoli, carrots and 2 tbsp (4 tbsp) water. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
• Add coleslaw cabbage mix and garlic salt. Season with pepper. Cook for 3-5 min, stirring often, until veggies are tender. 
• Remove from heat, then stir in half the garlic spread. 

• Fluff rice with a fork. Stir in remaining garlic spread.
• Divide rice between plates.
• Top with veggies and sticky turkey mixture.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey and brown sugar. Cook turkey in the same way the recipe instructs you to cook the beef.** [Disregard instructions to drain excess fat.]