• Once water is almost at a boil, using a strainer, rinse rice until water runs clear.
• Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-15 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• While the pan heats, thinly slice green onion.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey to pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 
• Add broth concentrate, half the vinegar, 1 1/2 tbsp (3 tbsp) ginger sauce and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.

• Add coleslaw cabbage mix, half the green onions, remaining vinegar and 1/2 tbsp (1 tbsp) ginger sauce to a medium bowl. Season with salt and pepper, then toss to coat.

• Fluff rice with a fork, then stir in half the sesame seeds.
• Divide rice between bowls. Top with turkey mixture and slaw.
• Drizzle with spicy mayo and sprinkle green onions and remaining sesame seeds over top.

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