Wash hands with soap and water. Preheat the oven to 425. Grease two baking sheets. Chop the onions, discarding the roots and separating the white bottoms from the green tops. Wash and peel the carrots, then cut into bite-size pieces.

Cook the rice using the video or a rice cooker, if you have one.

Toss the carrots with oil and salt and pepper, then spread on one of the prepared baking sheets and bake for 20-25 minutes until tender.

In a mixing bowl, combine the ground turkey, hoisin sauce, breadcrumbs, and the white bottoms of the green onion. Form into 1” meatballs and arrange on the other baking sheet (always wash your hands before and after handling raw meat). Bake the meatballs for 14-16 minutes, or until cooked through.

If dairy-free, skip to the next step. In a small bowl, combine ¼ cup sour cream and 1 tbs hot sauce. Stir in water 1 tbs at a time until the sauce is thin enough to drizzle.

Divide the rice into bowls and top with meatballs, carrots, sauce, and green onions. Drizzle with sauce and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.