In a medium bowl, whisk the Gochujang Drizzle. Add in the leftover turkey to the bowl and let marinate on counter while you continue with recipe.
Put pan over medium-high heat. When hot, drizzle in just a little cooking oil. Add in the spinach and stir fry, tossing frequently, for 2 minutes, until spinach is wilted. Remove spinach to plate and set aside.
Wipe pan clean. Return same pan to medium heat. When hot, swirl in cooking oil. Crack in the eggs and cook without stirring for 3 minutes or until the egg whites are set on the edges. Cover pan, reduce heat to medium-low and cook for an additional 1-2 minutes until the egg whites are cooked through and the yolks still runny. Remove from pan to a plate, and set aside.
Evenly divide the rice, turkey, spinach and veggies between four bowls. Top each bowl with a fried egg.