Before starting, add 1 ¼ cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then turkey and Moo Shu Spice Blend. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add soy sauce. Cook, stirring often, until slightly thickened, 1-2 min.

Add carrots, onions and bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add teriyaki sauce and 3 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce coats turkey, 2-3 min. Season with salt and pepper, to taste, then stir to combine.

Fluff rice with a fork. Divide rice between bowls, then top with turkey stir-fry. Drizzle with sriracha, if desired.